Creamy Vegan Mushroom Pasta

I have really been enjoying playing "Chopped" in the kitchen lately and pulling together different ingredients to see what I can make. This week I decided on using - chickpea pasta, nutritional yeast, mushrooms and bok choy. I couldn't be any happier with how it turned out! So filling, full off fiber, and high in protein YET it was as thick, "cheesy", and decadent as mac n' cheese. Even my meat and dairy loving husband enjoyed it! I promise you won't miss the meat, dairy OR gluten in this dish!

Total Time: 30 minutes
Serves: 4
 
Ingredients

• 6 Tbsp olive oil
• 5 Tbsp gluten-free all purpose flour (I used this)
• 4 cups unsweetened plain Ripple pea milk
• 2 Tbsp Dijon mustard
• 1/2 cup nutritional yeast (I used this)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground mustard seed
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 Tbsp olive oil
• 1/3 sweet onion, chopped
• 16 oz baby bella mushrooms, rinsed and sliced
• 1 head of baby boy choy, chopped
• 4 servings chickpea rotini pasta, cooked according to package (I used this)

 
Directions

1. Add the 6 Tbsp olive oil to a large pot on the stove and turn to medium high heat.
2. Add the flour and quickly mix while stirring pretty vigorously.
3. Add in the pea milk and continue to stir, breaking up any clumps. Continue to cook until sauce starts to boil and thicken.
4. Once it reaches your desired thickness remove from the heat and stir in the mustard, nutritional yeast, onion powder, garlic powder, mustard seed, paprika, pepper and salt. Sauce will continue to thicken as it cools. (This sauce works as an awesome "cheese" sauce for pasta, lasagna, nachos, etc.)
5. Add 1 Tbsp olive oil to a saute pan over medium high heat.
6. Once hot, add the onion and cook until translucent. Add in the mushrooms and bok choy and continue to cook until wilted.
7. Add the pasta and veggies to the "cheese" pot and mix until everything is thoroughly covered in the sauce. Serve and enjoy!!!

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