Creamy Vegan Garlic Mushroom Pasta | Lucy Bee Shop Recipes
This creamy vegan garlic mushroom pasta is packed full of flavour and is nut-free. Coconut milk makes it creamy, and nutritional yeast adds a cheesy taste.
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Cooking tools:
- Pepper mill
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Plate
Ingredients
- 150-250g gluten free spaghetti
- 1 tbsp. Lucy Bee Coconut Oil
- 1 shallot, finely chopped
- 250g mushrooms, sliced
- 3 garlic cloves, crushed
- 2 tbsp. plain gluten free flour
- 400ml Coconut Milk or plant based milk of choice
- 1 tsp. Dijon mustard
- ½ lemon juiced
- 3 tbsp. nutritional yeast
- Large handful of parsley, chopped
- 2 large handfuls of spinach
- To taste: Himalayan Salt and whole black peppercorns, ground
- Optional toppings: chilli flakes and extra parsley
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