One Pot Mushroom Stroganoff (Vegan)

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion (sliced and quartered)
• 10 ounces cremini mushrooms (cut in half or fourths)
• 8 ounces dry rotini pasta* (about 4 cups)
• 4 cups imitation “beef-flavored” broth (or sub vegetable broth)
• 2 tablespoons nutritional yeast
• 1/4 teaspoon freshly ground black pepper (plus more to taste)
• 1/3 cup cashew butter*
• 1 tablespoon lemon juice
• 1/4– 1/2 teaspoon kosher salt (optional)
• 2 tablespoons parsley (chopped)

Instructions

1. Sauté the Onion: Warm the oil in a large pot over medium heat. Add the sliced onions and cook until translucent, about 3 to 5 minutes.
2. Cook the Pasta: Add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10 to 15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
3. Make it Creamy: Turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
4. Serve: Top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.