Saucepan (with lid)
For the pasta sauce:
- 1 tbsps olive oil
- 1 red onion (diced)
- 3-4 cloves of garlic (minced)
- 200g mushrooms (chopped)
- 1 handful of fresh thyme (chopped)
- 300ml vegetable stock
- 2 tbsp arrowroot flour
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- 300ml plant-based milk
For the pasta:
- 1-2 portions of pasta
Start by gently frying the onions for 3-5mins until they are cooked. Add in the garlic and mushrooms and cook for a further 3-4mins along with the thyme.
Next create the vegetable broth and add in the tamari, flour, nutritional yeast and whisk together. Add into the mushroom mix and cook. Don't panic if the sauce becomes really sticky, this will thin as you add the milk. Slowly add parts of the milk and then simmer with a lid on for 10 minutes
Whilst the sauce is cooking start to cook through the pasta.
Once both are ready, drain the pasta and into the sauce. Combine well and serve fresh!