Equipment
- stove
Ingredients
- 1 lb gluten free bow tie pasta
- 12 oz shiitake mushrooms, or cremini, baby bella, sliced
- 5 garlic cloves, minced
- 1 shallot, thinly sliced
- 7 oz canned full fat coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 tbsp coconut aminos
- salt and pepper, to taste
- 2 cups baby arugula
Method
- Cook pasta according to package, drain and reserve 1 cup of pasta water. Set aside.
- While pasta is cooking, heat a large skillet over medium heat and add a splash of water to coat (optional to use cooking oil if desired). Add in the garlic and shallot and sauté for about 2 minutes until fragrant. Add in the mushrooms, and cook for about 5-7 minutes until tender and caramelized, adding a splash of water as needed to deglaze.
- Pour in the coconut milk, and add the nutritional yeast, miso paste and coconut aminos. Stir to combine. Add 1/2 cup of pasta water and bring to a gentle simmer, cooking for about 5 minutes until slightly thickened. Season to taste with salt and pepper.
- Add in the cooked pasta and gently stir to coat, adding extra pasta water if desired. Add in the arugula and heat through. Serve hot topped with vegan parmesan!
Nutrition
Serving 1servingCalories 376kcalCarbohydrates 64gProtein 11gFat 10gSaturated Fat 7gPolyunsaturated Fat 0.2gMonounsaturated Fat 0.3gSodium 216mgPotassium 375mgFiber 4gSugar 2gVitamin A 161IUVitamin C 2mgCalcium 25mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
