Cream of Mushroom & Garlic Penne [vegan, gluten free]

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 2-4

INGREDIENTS

1 tbsp olive oil

1 8oz pack of mushrooms, pre-sliced

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp sea salt

1/2 tsp fresh ground black pepper

1 tbsp vegan butter

2 tbsp minced garlic

1 medium head broccoli florets, chopped

1 tbsp tomato paste

2 tsp vegetable bullion, (brand I use: Better than the Bullion)

2 tbsp white cooking wine

1 1/2 cup lite coconut milk, canned

1/4 cup nutritional yeast

1-2 slices of vegan cheddar cheese

10 oz. gluten free, brown rice and quinoa penne pasta

1/4 cup pasta water, (set aside)

DIRECTIONS

1. Place a large, non-stick pan over medium heat, once hot, add the olive oil and mushrooms and sauté for 3 minutes.

2. While that’s sautéing, in a medium pot, boil your pasta according to the package directions with a light splash of olive oil and salt to taste. (Once finished, set aside 1/4 cup of pasta water and drain the rest.)

3. To the mushroom pan, add the butter, minced garlic, broccoli, red pepper. garlic powder, onion powder, oregano, salt and pepper, and let sauté for 3-5 more minutes, stirring occasionally to avoid the garlic from burning.

4. Then, add the coconut milk, tomato paste, 1/4 cup pasta water, cooking wine, nutritional yeast, vegan cheese, and vegetable bullion, stir and bring to boil then cover and let simmer for 5 minutes.

5. Add your cooked pasta to the sauce pan and gently fold in the sauce with a spatula.

6. Top with some additional red pepper and nutritional yeast flakes (optional), and enjoy!