Penne with Mushrooms (creamy (dairy-free))

Ingredients

• 340g (12 oz) penne
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 3 cups mushrooms
• 1/4 to taste kosher salt and black pepper
• 1/2 cup canned full-fat coconut milk or cashew cream
• 2 tbsp nutritional yeast

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne until just al dente; reserve 1 1/2 cups pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Cook the mushrooms until tender and lightly browned.
3. Add garlic and cook 30–60 seconds until fragrant without browning.
4. Add the coconut milk or cashew cream and nutritional yeast; simmer briefly until slightly thickened.
5. Add the drained penne to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
6. Taste for salt and pepper and serve immediately.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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