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If you haven't already, cook the pasta until it's al dente (or done to your liking); drain and set aside.
Heat oil and 1 tbsp butter in a large, deep skillet over medium heat, then add the onion and sauté for 2 minutes. Then, add the mushrooms and sauté for 4 minutes or until the onions and mushrooms are soft, adding more butter as needed. Last, add the garlic and sauté for 1 minute until it's fragrant.
In a small bowl, whisk the salt, flour, milk, nutritional yeast, lemon juice, and dijon together. Then, pour the mixture into the skillet.
Reduce heat to medium-low, stirring frequently until the sauce thickens.
Add pasta into the skillet and use kitchen tongs to toss everything together, making sure the pasta is coated in the sauce.
Divide into bowls, top with black pepper and parsley and enjoy!