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Allergens No Allergens specified
Diets This pasta is creamy and delicious! It’s non-dairy, but you can’t really tell. I’ve incorporated lots of mushrooms in this recipe since they add so much amazing flavor and are also rich sources of vitamins and minerals like selenium, zinc, vitamin B1, B2, B5, B6, and B12. For a low-carb option, use spaghetti squash instead of pasta.
16 ounces Heaven & Earth Brown Rice Pasta, prepared according to package directions
1–2 tablespoons oil, such as Gefen Canola Oil
2 onions, chopped
2 (10-ounce) containers sliced white button mushrooms
1 jar Tuscanini Marinara Sauce
1 can coconut milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast
Heat oil in a pot; add onions and sauté.
Add mushrooms and allow to cook for a few minutes.
Pour in the marinara sauce, coconut milk, and spices.
Allow to cook for several minutes.
Add the cooked pasta, stir, and serve.
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Prep by Chumy Berger
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