Easy Creamy Vegan Mushroom Pasta
Perfect any night meals what up 🙌🏻❤️ I took the creamy mushrooms that I normally put on toast and topped them over pasta and the result was a new kitchen staple. Just looking at this photo makes me hungry for it again! The creaminess of unsweetened almond yogurt replaces heavy creamy and balances out the earthy mushroom and garlic flavor perfectly. It’s perfect for sharing too! This easy vegan and gluten-free recipe is absolutely heavenly and has become my new go-to when I’m home late and want to spend zero time cooking.
1 1/2 cup mushrooms, sliced
1 large handful dino kale, chopped
1 tsp olive oil
1 tsp dried thyme
2 cloves garlic, finely chopped
A dash of sea salt
1/4 cup of unsweetened almond yogurt or your choice of plant-based yogurts
1/2 package penne chickpea or gluten-free pasta, cooked
- cracked pepper
- sea salt (I prefer @wildfoodsco truffle sea salt)
Sautée the shrooms, garlic, olive oil, kale, and sea salt until the mushrooms become soft. Add the yogurt. Sautéed for 1-2 more minutes. Add the pasta, saute again, stirring to combine all ingredients. Top with salt and pepper and enjoy!
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