In an attempt to clean out unused products in her kitchen, a friend of my mine gave me some cashew milk and chickpea spaghetti. I was excited! The next dish I wanted to take a stab at was creamy mushroom pasta. Y'all know I love mushrooms. This dish turned out to be super quick and easy. Normally, there is flour involved, but I'm ballin' on a budget and a bit lazy, so I didn't buy/add any gluten-free flour. It still came out very creamy, delicious, and enough for just one hungry human. AKA me.

  • 1/4 cup cashew milk
  • Handful of gluten-free pasta
  • White mushrooms
  • 1/2 yellow onion
  • Coconut oil
  • Sea salt
  • Black pepper
  • Garlic powder
  • Parsley flakes

  • Slice onion and set aside
  • Remove stalks from mushrooms, crush, and place in a bowl
  • Slice mushroom heads and place in same bowl

  • In a medium size pot, boil water with salt, add pasta, cook, drain, and set aside
  • Add coconut oil to a pan, turn on high heat, then reduce to medium heat
  • Add onions, season with a little black pepper, sea salt, and garlic powder, saute for 3-5 minutes or until translucent
  • Add mushrooms, season with desired amount of black pepper, 1/2 teaspoon sea salt, and 1 tablespoon garlic powder, and saute until water has been released from mushrooms
  • Add cashew milk and 2 tablespoons of parsley flakes, mix, and let it simmer until it starts to become thick
  • Pour into pot with pasta and mix