Updated: Oct 26, 2018
This recipe is inspired from Pickles and Honey
1 box chickpea rotini pasta (gf)
2 tablespoons avocado oil
¾ cup vegetable broth
1 tablespoon cornstarch
1 teaspoon paprika
16 ounces cremini mushrooms, sliced ¼ inch thick
1 small yellow onion, chopped
2 medium cloves garlic, minced
¼ cup plain unsweetened cashew or almond milk yogurt
3 tsp Italian seasoning
1 tsp of liquid smoke
2 tsp seasoned salt
2 tbsp vegan butter
Cook the noodles: Bring a medium saucepan of salted water to a boil. Add the noodles and cook, stirring occasionally to prevent sticking. Drain and toss with 1 tablespoon of vegan butter.
In a medium mixing bowl, whisk together the broth, cornstarch, and paprika. Set aside. Heat 1 tablespoon of avocado oil in the skillet, sprinkle the seasoned salt on top of the oil, and then add the mushrooms and onion. Cook for 3-4 minutes, or until slightly browned and tender. Stir in the garlic and liquid smoke and cook for 1 more minute. Add the vegetable broth mixture to the skillet and cook for 2-3 minutes, stirring constantly, or until the sauce thickens. Remove from the heat and stir in the yogurt. Season with Italian seasoning. Add salt if you would like at this point.
Plate the pasta: Divide the pasta evenly between serving dishes. Top with the sauce.