This is a delicious creamy pasta dish that is great hot and as a cold pasta salad the next day. It’s also vegan! Win, win!
Ingredients (serves 4-6):
1 lb box of rigatoni dried pasta
1/2 lb mushrooms, sliced
1 small red onion, thinly sliced
3 garlic cloves, thinly sliced
1/4 tsp dried thyme
1 cup plain dairy-free/alternative yogurt (either soy or almond milk based)
1 tbsp olive oil
salt and pepper to taste
Start cooking the dried pasta according to packet instructions.
Heat the oil in a large frying pan on medium-high, then add the chopped onions, cooking for about 2 minutes.
Turn frying pan heat to high, add the chopped mushrooms to the onions and sauté until turning soft then add the sliced garlic and dried thyme – heat for a further two minutes.
Turn off the heat and stir in the dairy-free yogurt, season with salt and pepper to taste then combine with the drained pasta and mix well.
Serve immediately with some crusty bread or let cool and put in an airtight container to store in the fridge for a cold pasta salad.