Step 1

Bring a large pot of generously salted water to a boil. Cook your choice of pasta according to the package instructions until al dente. Reserve about a cup of pasta water for later use. Once cooked, drain the pasta and set it aside.

Step 2

Heat the olive oil in a large skillet over medium-high. Add the mushrooms and sauté them for 5-7 minutes until they’re golden brown and have released their moisture.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until aromatic.

Step 4

Sprinkle the all-purpose flour over the mushrooms and stir to coat them, then add the nutritional yeast.

Step 5

Gradually pour in the soy milk (or your preferred plant milk), stirring constantly to avoid lumps. Add the lemon zest and juice to the skillet, mixing it into the sauce.

Step 6

Add the cooked pasta to the skillet with the mushroom sauce. Toss everything together to coat the pasta evenly, adding reserved pasta water as needed to loosen up the sauce.

Step 7

Taste and season the pasta with salt and pepper to your liking, then enjoy it immediately with fresh parsley, vegan Parmesan, and cracked black pepper on top. Happy eating!