Ingredients:
- 200gr sliced white mushrooms
- 175gr dry fusili
- Sea salt
- Black pepper
- Garlic powder
- 2 tablespoons of nutritional yeast
- 1 cup plant based milk
- 1 tablespoon of plain flour
- 4 tablespoons of olive oil
- Handful of cut scallion
- Dry parsley
- 50gr vegan cheddar cheese
- 1/4 cup water (pasta cooking water)
Makes 2 portions
Cook the pasta according to package instructions, drain the water and reserve 1/4 cup of the boiling water. Set aside.
Cut the mushrooms into thin slices. Cut the zucchini into small chunks.
Sauté both with the scallions and the olive oil. Season with garlic powder, black pepper and salt.
In a separate saucepan prepare the sauce:
Heat the milk, with nutritional yeast, salt, black pepper and 1 tablespoons of flour.
Stir all the time to avoid that the sauce burns. When it is bubbling add the cheese (cut into small chunks so it melts easier). Add 1/4 cup of the pasta's boiling water and stir.
Throw the pasta into the mushroom saucepan and cover with the sauce. Stir well until everything is combined and sprinkle with dry parsley.
