Totally Dairy-less Creamy Mushroom Pasta (V/GF)

First recipe of 2017 woohoo!

My favorite recipes are most often birthed from me not knowing what the heck to make. Usually when I have plenty of food in the fridge, freezer and cupboards but it’s not immediately obvious how they can work together. I knew I had a box of Jovial brown rice pasta and fresh mushrooms (which is you haven’t guessed are like, one of my favs) and so this dish just happened late one night. The creamy texture came out so good, reminiscent of a stroganoff or Alfredo sauce, except not nearly as heavy and with a subtle miso flavor. Which I liked.A lot. So there. Also it’s soooooooooo easssyyyyyyyyyyy…I wanted to make a vegan cream sauce that did not require soaking cashews overnight or food processing potatoes because I was feeling super lazy. *Me to myself* You did good kid…



Isn’t bowtie pasta fun? 



1 box fav Gluten Free pasta. I used Jovial brown rice bowties.

1 cup frozen peas

1.5 cup sliced white mushrooms

2 tsp chopped garlic

3 tablespoons vegetable broth

1/4 cup almond milk

2 tablespoons fresh organic miso (paste form not powder)

1/2 cup nutritional yeast

1 tablespoon olive oil

salt/pepper to taste



Sauté garlic and mushrooms in olive oil until soft. Add peas and cook on low/medium heat until the peas are defrosted. Add vegetable broth and sauté until mostly absorbed.

Meanwhile undercook pasta by one minute according to directions on box, drain and immediately run under cold water. Set aside.

Back to the pan lower heat and add the almond milk, miso, nutritional yeast and salt pepper. Mix under low heat until all blended and the miso paste is dissolved.

Add pasta and toss until pasta is coated and let simmer for about 3 minutes.




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