- 8 oz pasta (choose your favorite)
- 2 cups oyster mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the sliced oyster mushrooms to the skillet and cook until they start to brown and become tender.
Pour in the almond milk and nutritional yeast, stirring to combine. Let it simmer for a few minutes until the sauce thickens.
Season the sauce with salt and pepper to taste. Mix in the cooked pasta, ensuring it's well coated with the creamy sauce.
Serve hot, garnished with chopped fresh parsley.