Creamy Mushroom & Pea Cavatappi

Lightning fast, the perfect weeknight meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil Meanwhile, trim and thinly slice the mushrooms, trim and thinly slice the scallions (keep whites and greens separated). Peel and mince the garlic.

Step 2

Add a large pinch of salt and pasta to the boiling water. Cook until al dente, 9-11 minutes. Reserve 1/2 cup cooking water, then drain and set aside.

Step 3

Meanwhile, heat 1 tablespoon of plant-based butter in a large pan over medium-high heat. Add mushrooms and cook until browned and softened 8-10 minutes. Season with salt and pepper.

Step 4

Once mushrooms are cooked, stir in the scallion whites and garlic. Cook until fragrant, 1 minute. Stir in peas and Italian seasoning.

Step 5

Whisk the cornstarch into the oat milk until fully combined. Add it to the mushrooms along with the stock concentrate. Bring to soft boil, reduce heat to low and simmer 3 minutes. Season with salt and pepper.

Step 6

Add pasta, the remaining plant-based butter, and half the vegan Parmesan to the pan. Toss to coat. If needed, stir in the reserved pasta cooking water a splash at a time until pasta is coated in the creamy sauce. Taste and season with salt and pepper.

Step 7

Divide between bowls and top with scallion greens and remaining Parmesan.