Healthy Mushroom Pasta
Recipe from Back to the Roots.
Servings 6 servings
Calories 461kcal
Ingredients
- 1 pound spaghetti
- 1 cup onion minced
- 1/4 cup butter
- 1 clove garlic minced
- 3 cups milk
- 2 Tbsp nutritional yeast
- 1/4 cup tomato paste
- 5 ounces oyster mushrooms
- 1/4 bunch parsley
- 1 tsp sea salt to taste
- pepper to taste
Instructions
- Boil pasta according to package directions.
- While the pasta cooks, saute onion in 2 Tbsp butter or oil with 1 tsp of salt until soft.
- Add in minced garlic and saute for an additional 2 minutes.
- In a blender, pour in the hot onion and garlic, milk, nutritional yeast, and tomato paste. Blend until fully combined. You could also use a stick blender for this!
- Heat mixture over medium low heat until hot.
- While sauce is heating, saute the mushrooms in the other 2 Tbsp butter or oil with a touch of salt, until browned.
- Toss the pasta with the sauce and mushrooms, garnish with parsley.
Notes
Variations:
Gluten-free - use brown rice or corn pasta
Keto/grain-free - use zucchini noodles