Cheese broccoli and mushroom pasta

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Difficulty: 1/5

Time: 30 minutes

Servings: 4

Ingredients:

FOR THE PASTA

  • 500g whole-wheat pasta
  • 300g sliced mushrooms
  • 450g broccoli florets

FOR THE SAUCE

  • 3 cups soy milk
  • 3 tbsp nutritional yeast
  • 3 tbsp soy sauce
  • 1/4 tsp black pepper
  • 1/4 tsp ground turmeric
  • 3 tbsp whole-wheat flour

Instructions:

  • In a large pot, bring water to a boil and cook pasta according to package instructions. Drain and set aside.
  • In the meantime, bring all of the ingredients for the sauce to a boil in a small pot. Lower the heat, let simmer for 2-3 minutes, then slowly whisk in the flour one tablespoon at a time to thicken the sauce. Simmer for 5 minutes. Set aside.
  • While the pasta and sauce are cooking, put the mushrooms and broccoli in a medium-sized pot with a little bit of water. Steam until the broccoli has softened, but it still crunchy. Set asude
  • Combine the pasta, vegetables, and sauce together in one pot. Mix until each ingredient is evenly coated with the sauce.

Serving:

Scoop some of the pasta onto a plate. Top with fresh parsley, or squeeze lemon juice on top to add some acidity to the dish.

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