One Pot Mushroom Pasta

Oh you know...just another day with another pasta. Same 'ol same 'ol. Haha but really, this pasta is so creamy and flavorful that my recently transitioned husband was impressed! He said it's "mmmmmm this is legit" so that means something! It is actually super simple, minimal ingredients and ONE POT. My new favorite thing. You can use any kind of pasta you like, I used gluten free bow tie because it is my favorite. If you don't have time or the ingredients for the cashew sour cream, you can always use the store bought vegan sour cream OR coconut cream. Both ways would work well as a great replacement. Other than that this is simple and quick! Enjoy!


INGREDIENTS:
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• 1 yellow onion
• 8 oz baby bella mushrooms, quartered
• 12 oz box uncooked gluten free pasta
• 32 oz box veggie broth
• 2 Tbsp nutritional yeast (optional)
• 1 tsp salt
• 1/2 tsp ground pepper
• 1/2 cup cashew sour cream
• 1 Tbsp lemon juice
• dried parsley and red pepper flakes to garnish

DIRECTIONS:
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1. Thinly slice your onions. Pour a splash of water or veggie broth into a large pot over medium heat. Add the onions to the pot and cook until translucent, about 5 minutes.
2. Clean the mushrooms using a damp paper towel, then cut into fourths.
3. Add in the pasta, mushrooms, veggie broth, nutritional yeast, salt and pepper to a large pot and bring to a boil. Let simmer for about 15 minutes, stirring frequently to ensure nothing sticks or burns on the bottom of the pan. 
4. When the noodles are soft, turn off the heat, then stir in the cashew cream and lemon juice until everything is well incorporated and saucy. Add salt if needed.
5. Top with fresh or dried parsley and red pepper flakes! Store in an airtight container in the fridge for up to one week.