This vegan and gluten free pasta is so creamy and delicious. I chose to add in mushrooms and peas, but you can use the base and add in any veggies you would like. The coconut milk and tahini combined make the creaminess, and I love adding in lemon zest and thyme to get that full flavor. This pasta feels fancy and satisfying but it is really easy and comes together quickly!
8 to 9 oz GF pasta of your choice, I used Trader Joe's GF Egg Fettuccine Pasta which I love!
2 tbsp olive oil
4 oz cremini mushrooms, chopped
4 oz shiitake mushrooms, chopped
salt and pepper to taste
1 shallot, minced
3 to 4 garlic cloves, minced
1/4 tsp red pepper flakes (omit if you don't want it to have a little spice)
1/2 cup peas
1/2 cup to 2/3 cup vegetable broth (depending on how thin you like your sauce)
1/2 cup full-fat coconut milk or cream
3 tbsp nutritional yeast
2 tbsp tahini
1/2 tbsp fresh thyme
1/2 tbsp lemon zest
Begin by cooking your pasta according to the box directions, save about 1/4 cup of pasta water.
Heat a large deep pan over medium heat. Add the olive oil and the mushrooms. Cook the mushrooms for about 5 minutes, until they begin to soften. Sprinkle the mushrooms with salt & pepper. If the pan dries out at all, add a couple more splashes of olive oil.
Add in the shallot and garlic cloves, and cook for another 1 to 2 minutes. Add in the red pepper flakes and cook for 1 more minute.
Add in the peas, vegetable broth and bring to a low simmer for about 5 minutes.
Stir in the coconut cream and allow to simmer for another 5 or so minutes, until the peas have softened and the broth thickens slightly.
Turn the heat off, and stir the pasta into the sauce and veggies. Add in the pasta water (you may only need a little if the sauce is already pretty thin), nutritional yeast and tahini and stir until fully combined.
Finally, sprinkle with the fresh thyme and lemon zest. Taste the pasta and add more salt or pepper as desired and enjoy!