Creamy Tahini Pasta with Mushrooms and Peas
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
Optional
- 1/4 cup vegan cheese
Preparation
Cook the pasta according to the package 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 about 5 minutes until softened
Stir in the coconut milk, nutritional yeast, tahini, salt, cumin, and lemon juice
Cook, stirring, until the sauce thickens slightly
Add the green peas and cooked pasta, stirring to combine
If the sauce is too thin, add cornstarch or gluten-free flour and stir until thickened
Stir in the optional vegan cheese just before serving
