Ingredients:

  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 12 oz linguine pasta
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened oat milk
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/4 cup nutritional yeast
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large pot over medium-high heat and add the 2 tbsp extra virgin olive oil.
  2. Add the 1 lb sliced cremini mushrooms in a single layer. Cook 5-7 mins without stirring until they sizzle and turn golden brown.
  3. Stir in the diced yellow onion. Cook for 3 mins until translucent, then add the 4 minced garlic cloves and 1 tsp dried thyme. Sauté 1 min until fragrant.
  4. Pour in the 1 tbsp balsamic vinegar and 1 tbsp soy sauce. Scrape the bottom of the pot with a wooden spoon to release all those brown bits (the fond).
  5. Pour in the 3 cups vegetable broth and 1 cup oat milk. Bring to a gentle boil, then add the 12 oz linguine, breaking them in half only if necessary to fit.
  6. Reduce heat to medium. Cook for 10-12 mins, stirring frequently. Cook until the pasta is al dente and the liquid has reduced by half.
  7. Stir in the 1/4 cup nutritional yeast, 1/2 tsp red pepper flakes, 0.5 tsp salt, and 0.5 tsp black pepper.
  8. Continue to stir for 2 more minutes. The sauce will rapidly thicken and become velvety as the yeast and starches combine.
  9. Remove from heat. Fold in the 1/2 cup fresh chopped parsley. The residual heat will wilt the herbs perfectly without losing their bright color.