Mushroom garlic pasta

A rich, creamy mushroom pasta that’s full of umami goodness and comes together in just 30 minutes! Perfect for a quick and cozy dinner, all in one pot.

Ingredients

• 1 tbsp minced garlic
• 2 shallots, diced
• 2 tbsp olive oil
• 400g button mushrooms, diced
• 2 tbsp butter
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 2 cups macaroni pasta
• 1 cup vegetable stock
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan

Method

1. Sauté the garlic and mushrooms: add olive oil to a large pan over a medium heat. Toss in the diced shallots and then the mushrooms, sprinkle with a pinch of salt and cracked pepper, and sauté until liquid has evaporated (about 10 min). 
2. Simmer away: add the butter, nutritional yeast and garlic to the pan and stir to combine. Add in the cream and stock. 
3. Cook the pasta: add the pasta directly into the pan, give everything a good stir and cover with a lid and bring to a boil over medium-high heat. Once it boils, stir the pasta, then lower the heat to medium-low and pop the lid back on.
4. Almost there: let the pasta simmer in the broth for about 10 minutes, stirring occasionally to keep it from sticking Cook until the pasta is tender and there's still a little broth left in the pan, forming a saucy base. Turn off the heat, then stir in the grated Parmesan until it melts into the sauce. Taste, and add a little more salt or pepper if needed.
5. Serve: dish up immediately while it’s warm and creamy. 

Pro Tip: no need to dirty extra pots—this entire dish cooks in one! Keep an eye on the pasta as it simmers and feel free to adjust the broth if it looks too dry before it's fully cooked.