Creamy Veggie Pasta


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Creamy Veggie Pasta


  • 3 cups pasta of choice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1.5 cups mushrooms, chopped
  • ½ cup coconut milk from a tin
  • 2 tbsp tamari
  • Juice of ½ lemon
  • 2 tbsp nutritional yeast
  • 1 tbsp tahini
  • 1 tbsp cornflour
  • Salt to taste
  • Black pepper to taste


  1. Cook the pasta according to packaging instructions. 
  2. Meanwhile, add the onion, garlic and carrot to a non-stick frying pan. Cook for 3-4 minutes, until they begin to soften before adding the mushrooms. Continue to cook for another 5 or so minutes, until the mushrooms shrink down. 
  3. Add the coconut milk, tamari, lemon juice, nutritional yeast, tahini and cornflour. Stir until the sauce begins to thicken. 
  4. Drain the pasta and transfer to the frying pan. 
  5. Season to taste with salt and pepper, continuing to stir until the pasta is well-combined with the sauce.


Find more of Maria’s recipes on @earthofmariaa.



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