Creamy Veggie Pasta
Ingredients
- 3 cups pasta of choice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 1.5 cups mushrooms, chopped
- 1/2 cup coconut milk from a tin
- 2 tbsp tamari
- juice of 1/2 lemon
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 1 tbsp cornflour
- salt
- black pepper
Preparation
Cook the pasta according to packaging instructions
Meanwhile, add the onion, garlic and carrot to a non-stick frying pan
Cook for 3-4 minutes, until they begin to soften before adding the mushrooms
Continue to cook for another 5 or so minutes, until the mushrooms shrink down
Add the coconut milk, tamari, lemon juice, nutritional yeast, tahini and cornflour
Stir until the sauce begins to thicken
Drain the pasta and transfer to the frying pan
Season to taste with salt and pepper, continuing to stir until the pasta is well-combined with the sauce
