This hearty one pot meal is rich, creamy, and super savory, but still full of vegetables, whole grains, and protein. It also is completely plant-based!
Heat a stock pot over medium high heat and add 2 tablespoons olive oil. Add half the mushrooms and cook for about 2 minutes, until they start to cook down. Add remaining olive oil and mushrooms and cook until they start to brown, about 3 minutes. Pour off any excess water that has accumulated.
Add shallots, garlic, and rosemary. Cook until shallots start to brown, stirring frequently to prevent burning, about 2 minutes.
Add milk alternative, beans, nutritional yeast, miso, and salt. Stir to combine.
Once it reaches a simmer, add the pasta and stir. Reduce heat to a low boil and cook according to pasta instructions, plus about 20% more time. This should be about 14 minutes for whole wheat spaghetti. If necessary, continue cooking until pasta is cooked, adding a little more water (no more than 1 cup) if necessary to prevent it from sticking to the bottom of the pan. By the time the pasta is done cooking, you want to have a thickened creamy sauce, not as thick as a gravy or alfredo sauce, but not so thin that it doesn't stick to the noodles. Serve warm.
One Pot Creamy Mushroom Pasta https://guesswhoscooking.com/2018/10/07/one-pot-creamy-mushroom-pasta/ October 7, 2018