Garlic Mushroom Pasta

Okay I am in pasta heaven. But not creamy, heavy, I gotta take a nap pasta heaven. This is that light, flavorful but not make you pass out pasta. And it is PERFECT!

Do you guys remember that pasta in a box Pasta Roni? They had a flavor called Angel Hair Pasta with Herbs that was this super light and buttery pasta that I really loved. This creation is SO much like it and yet so much simpler. The ingredients are super simple, minimal, dairy free and DELICIOUS!! I really hope you all love this super easy but amazingly flavorful dish!

INGREDIENTS:

• 1 lbs (16oz) gluten free capellini or angel hair noodles
• 1 jalapeno, minced
• 4 TBSP organic olive or coconut oil, divided*
• 1 lbs baby bella mushrooms, cleaned, stem removed, and roughly chopped
• 1-2 tsp pink salt
• 1/2 tsp black pepper
• 6 cloves garlic, minced
• 1/2 cup vegan parm
• 2 TBSP dried parsley

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*You can do this OIL free and use veggie broth, just know it will be drier than the oil version.

DIRECTIONS:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions.
3. After pasta is cooked, set aside 1 cup of the cooking water, drain, rinse, and set it aside.
4. While the pasta cooks, heat 2 TBSP oil (or broth) in a large skillet over medium heat. Add in the mushrooms and jalapeno with 1 tsp salt and the pepper.
5. Sauté until browned and tender, about 8 minutes. Stirring frequently so it doesn't burn.
6. Add the garlic and remaining 2 tablespoons oil and cook for a couple minutes more.
7. Toss in the cooked noodles, extra cooking water, and vegan pam. I used a tongs for easy tossing!
8. Toss around evenly until the water has just evaporated and the parm has incorporated with the pasta, about 3 minutes.
9. Add the parsley and toss once more to combine well. Serve immediately with another sprinkle of vegan parm on top!
10.  Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If it lasts that long!