Easy Vegan Mushroom Pasta with Fresh Thyme




Easy Vegan Mushroom Pasta with Fresh Thyme



  • 1 cup gluten free pasta, uncooked
  • 1 tbsp oil (I used avocado oil)
  • 2 cup mushrooms, sliced
  • 1 tbsp fresh thyme leaves
  • 2 tsp garlic, minced
  • 1 tbsp rice flour 3/4
  • 1 cup almond milk
  • 1 tbsp nutritional yeast 1/2
  • 1 tsp pink himalayan salt


  1. Cook pasta according to directions on the package. Set aside.
  2. In a large pan heat the oil over medium heat.
  3. Add fresh thyme leaves and sizzle for around 2 minutes.
  4. Add the mushrooms,1/2 tsp of pink salt and pepper.
  5. Cook around 5 minutes and add garlic.
  6. Keep cooking until soft and wilted.
  7. Stir well in the rice flour and nutritional yeast.
  8. Whisk in almond milk, bring to a boil, then reduce and cook until the sauce thickens (around 3-5minutes).
  9. Stir in cooked pasta.
  10. Add more salt/pepper if needed.
  11. Divide between bowls, sprinkle with nutritional yeast and decorate with thyme leaves.



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