Ingredients:
2 tbsp. Vegan butter
1 Large sweet onion (thinly sliced)
Salt and pepper (to taste)
1 lb. Oyster mushrooms (chopped)
1 tbsp. Dijon mustard
½ tsp. Worcestershire or coconut aminos
½ lb. Pasta
3 c. Vegetable broth
¼ c. Farmer Foodie Italian Herb Cashew Parm
Parsley, to garnish (optional)
Method:
- Heat a large deep skillet over medium heat and add the butter once hot.
- Once melted add the onion and a generous pinch of salt and pepper. Sauté the onions for about 10 minutes until soft and tender.
- Add the mushrooms and continue to sauté for another 10-15 minutes or until both the onions and the mushrooms have a golden brown color and are tender.
- Add the dijon and Worcestershire and stir.
- Add the pasta and the broth and stir again to combine. Place the lid on the pot and reduce the heat to medium-low. Cook for about 20 minutes, stirring every 3-4 minutes until the pasta is completely tender.
- Once the pasta has soaked up all the broth and is cooked, stir in the Italian Herb Cashew Parm. Taste and add more salt if needed.
- Serve with a sprinkle of minced parsley and enjoy!
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