Creamy Vegan Tahini Pasta with Peas and Mushrooms
Ingredients
- 2 cups pasta of choice
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 cup mushrooms, chopped
- 1/2 tin coconut milk
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 1/2 tsp salt
- 1/2 tsp cumin
- juice of 1/2 lemon
- 3/4 cup green peas
- 1/4 cup vegan cheese (optional)
Preparation
Cook the pasta according to packaging instructions
Meanwhile, sauté the onion and garlic with water or oil in a non-stick frying pan for 2-3 minutes until translucent
Add the mushrooms and cook for a further 5 minutes to allow them to soften
Add the coconut milk, nutritional yeast, tahini, salt, cumin and lemon juice
Stir everything together really well and allow to thicken slightly
Add the green peas and the pasta
If the sauce isn't thick enough, add cornstarch or gluten-free flour
Stir in the optional vegan cheese before serving
