16ozpastafettuccine, linguine, penne, bow ties, etc.
1-2 tbspextra virgin olive oil
2tbspgrapeseed oilor ¼ cup white wine or veggie broth
1shallotdiced
12ozoyster mushroomsor maitake, shiitake, or baby bella mushrooms
1 1/2cupsplain unsweetened soy milkor other non-dairy milk
1 1/2tbsparrowroot powderor cornstarch
½cupnutritional yeast
1tsponion powder
½tspgarlic powder
1 1/2 tbspfresh lemon juiceplus more to taste
1tspsea saltplus more to taste
freshly cracked black pepperfor garnish
¼cupchopped fresh parsleyfor garnish
Instructions
Cook the pasta according to the package directions in heavily salted water. Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Warm the grapeseed oil in a skillet over medium heat.
Add the shallots and sauté until they turn translucent, for about 2 minutes.
Add the mushrooms and a pinch of salt. Cook until the mushrooms are tender, stirring periodically as they cook, for about 8 minutes. For meatier mushrooms, place a lid or heavy plate directly onto the mushrooms as they cook on medium-low heat.
In a small bowl, combine the soy milk and arrowroot powder. Whisk well to break up any clumps of arrowroot powder.
Pour the soy milk mixture over the mushrooms. Immediately stir in the nutritional yeast, onion powder, garlic powder, lemon juice, and salt.
Reduce the heat to medium-low. Stir the sauce and mushroom mixture together and cook until the sauce has thickened. Season to taste with more lemon or salt.
Add the cooked pasta and gently toss together to combine. Serve hot, garnished with freshly ground black pepper and parsley.