Ingredients (use vegan versions):
- 1 tablespoon olive oil
- about 1 cup mushrooms
- 1/2 onionax
- 2 to 3 cloves garlic
- sea salt
- 2 to 3 tablespoons nutritional yeast
- fresh ground pepper (to taste)
- 1 tablespoon Nayonaise (or other mayo substitute)
- pasta (I used spaghetti)
Directions:
Saute in the oil until tender mushrooms, onion, and garlic. Seasoned with sea salt. Add
Nayonaise and nutritional yeast, and simmer on low.
Cook pasta to your liking. When done, drain but do not
rinse. Add the pasta to the sauce that
is still simmering in the pan. Mix well and serve.
I was starving last night and was
craving pasta, but being the poor
college student I am, I had very
little food in the house. I wanted a
creamy pasta, but I did not have any
soy milk or fake sour cream, so I used
the Nayonaise and yeast (the only
creamy things in the fridge), and I
was pleasantly surprised. I whipped
this up with bits and pieces of left
overs I had in the fridge, so feel
free to put your own veggies in the
sauce, I had mushrooms and onions.
This was enough food for two large
servings, so if you have a hungry
family, you may want to double it :)
Enjoy.
Serves: 2-4
Preparation time: 10 to 15 minutes
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