Gluten-Free, Vegan, Serves 2
- 2 Tbsp Vegan Butter
- 1 Garlic clove minced
- 3 Cups Mushrooms Sliced
- 2 Large Leeks finely sliced
- 1 Tbsp Tarragon
- 8 oz Gluten-free Pasta
- 1/2 Cup Cashew Yogurt Plain Unsweetened
- 1 Cup Vegan Parmesan
Directions:
In a large pan melt the butter. Add in leeks with salt and pepper to taste cover and cook for 5 minutes at medium heat. Remove lid and add garlic, mushrooms, and tarragon. Cook for an additional 5 minutes or until mushrooms is cooked. Meanwhile, cook pasta according to directions on the box. In a bowl combine yogurt and cheese. Once pasta is done take 3 Tbsp of pasta water and slowly combine with yogurt mixture. Remove mushrooms from heat and add in the pasta and yogurt mixture. Toss the pasta making sure to coat everything in the sauce. Divide into portions and serve.