Description
Discover the irresistible charm of this Low-Fat Easy Umami Mushrooms and Pasta—a comforting dish bursting with rich, savory flavors.
Ingredients
Scale
Base Ingredients:
- 8 to 10 oz. Baby Bella mushrooms, sliced *
- 2 Tablespoon reduced-sodium tamari *
- 1 Tablespoon water
Skillet Ingredients:
- 3 Tablespoons flour (of choice)
- 2 cups low-sodium vegetable broth *
- 1 cup water
- 1/3 cup nutritional yeast
- 2 teaspoons ume plum vinegar *
Spice/Herb Ingredients:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- Pinch to ½ teaspoon sea salt (+/-) *
- ¼ to ½ teaspoon black pepper (+/-)
Other Ingredients:
- 8 oz. farfalle pasta *
Instructions
- Cook the pasta per package directions, rinse thoroughly with cold water, shake well to remove excess water, set aside to drain.
- Place all the Spice/Herb Ingredients into a small bowl, whisk well to combine, set aside.
- Place all the Base Ingredients into a large skillet, sauté over medium-high heat for approximately 5 to 7 minutes or until the mushrooms reduce in size, stirring occasionally.
- Once the mushrooms reduce, reduce the heat to medium, then add the flour and stir constantly for several minutes to cook the flour.
- Next, add all the remaining Skillet Ingredients and the Spice/Herb Mix, stir well to thoroughly mix. Use a rubber or wooden spatula to scrape the bottom of the pan to pull up any flour that may have stuck to the bottom of the pan. Increase the heat to boiling, then reduce to a simmer. Simmer for 5 to 8 minutes or until the sauce has thickened, stirring frequently.
- After the sauce has thickened, add the cooked pasta and simmer for 3 minutes. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4