Pasta con Champiñones en una Sola Olla (Vegana)

Ingredientes

• 1 Tbsp olive oil
• 1 small brown onion (peeled and diced)
• 400 g (14 oz) mushrooms (sliced)
• 4 cloves garlic (peeled and crushed (or use 1/2 tsp garlic granules))
• 750 ml (3 + 1/8 cups) vegetable stock
• 500 ml (2 cups) unsweetened dairy free milk (I like oat or soy best)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried herbs)
• 2 Tbsp nutritional yeast
• 2 tsp miso paste ((optional))
• 1/4 tsp smoked paprika ((optional))
• 1 tsp salt (plus extra as needed)
• 350 g (12 oz) dry spaghetti
• a good grinding of black pepper

Preparación

1. 1

   Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is translucent.

2. 2

   Add the mushrooms and garlic and continue to cook, stirring regularly, until the mushrooms have softened and all of the excess water has evaporated.

3. 3

   Add all of the rest of the ingredients and bring up to a simmer. Press down the spaghetti so that is is covered by the sauce, give it a good stir, and allow to simmer for about 10-15 minutes, stirring often, until the spaghetti is al dente and the sauce has reduced down and thickened.

4. 4

   Check the seasoning and add more salt/pepper etc as needed. Serve straight away.