Lemon- Rosemary Mushroom Pasta- Vegan

If you're looking for a quick weeknight dinner, I've got you covered with this Creamy Lemon & Rosemary Mushroom Pasta!

This scrumptious bowl of pasta consists of al dente spaghetti tossed in a creamy, lemon and rosemary sauce, with 'meaty' baby bella mushrooms.

Because who doesn't love a hearty, comforting owl of pasta? And if you're love mushrooms as much as I do, you'll be making this recipe again and again. f you're not a fan of mushrooms, simply witch it for string beans, broccoli, cauliflower or any other veggies that you like.

Here's the recipe:

For the Mushrooms

• 2- 3 Cups Sliced Mushrooms

• 1 Tbl Garlic Infused Coconut Oil (or olive oil and minced garlic)

• 1/2 small Red Onion, finely diced

• 1 Tbl Celery, finely diced

• 2 sprigs of Rosemary (removed from stems and finely chopped)

• 1 tsp Paprika

• 1 tsp Parsley Flakes

• 1 Tbl Water

• 1/2 tsp Salt (adjust to taste)

• 1/2 tsp Black pepper (adjust to taste)

Method

1. Heat a pan on medium heat then add oil & seasonings (except salt and pepper). Sauté until fragrant, then toss in the mushrooms & water.

2. Cook until the mushrooms have softened. Sprinkle with salt & cracked pepper. Continue to cook the mushrooms for another minute or less.

3. Remove from the pan & set aside.

Creamy Lemon Rosemary Pasta

• 1/2 Pack Spaghetti

• 2 Tbl Vegan Butter

• 3 Tbl Celery, finely diced

• 3 Sprigs of Rosemary (removed from stems then finely chopped)

• 1/2 small Red Onion, finely diced

• 2 Tbl Lemon juice

• 1 tsp Salt (adjust to taste)

• 1 1/2- 2 Cups Oat Milk (room temp)

• 1 tsp Paprika

• 1 tsp Parsley Flakes

• 2-3 Tbl Nutritonal yeast

• 1 tsp Onion powder

• 1-2 tsp Garlic powder or 2 tsp minced garlic

Method

1. While the spaghetti is boiling, you can start the sauce.

2. Using the same pan as the cooked mushrooms on medium heat, add all seasonings (except nutritional yeast & lemon).Stir & cook until the onions are fragrant. Add milk & allow to simmer & bubble for 3-5 minutes.

3. Then add nutritional yeast & lemon juice, stir & toss in the cooked mushrooms. Cook for another minute then add cooked pasta with some of its cooking liquid.

4. Toss pasta in the creamy mushroom sauce.

5. Serve with fresh rosemary & lemon zest.