Creamy Mushroom and Spinach Pasta

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 5 garlic cloves, minced
• ½ pound small mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 ¾ cups vegetable broth, plus more as needed
• ¾ cup unsweetened non-dairy milk
• 8 ounces short pasta, like orecchiette, elbow macaroni, or rotini
• ¾ teaspoon salt
• 2 to 4 cups fresh spinach
• 3 tablespoons nutritional yeast

Instructions

1. 1Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté until fragrant, about 3 to 4 minutes. Add the garlic and sauté for another minute.
2. 2Toss in the mushrooms and soy sauce and cook until the mushrooms soften, another 3 to 5 minutes.
3. 3Stir in the lemon juice, freeing up any bits of onion, garlic, or mushrooms that might be stuck to the bottom of the pan.
4. 4Add the thyme, vegetable broth, non-dairy milk, pasta, and salt and bring to a boil.
5. 5Lower the heat to medium-low, partially cover the pot, and simmer until the pasta is cooked, about 10 to 12 minutes. Add broth if the pasta needs more liquid to fully cook.
6. 6Stir the fresh spinach and nutritional yeast into the cooked pasta until the spinach has wilted, about 1 minute.
7. 7Turn off the heat. Stir in the remaining 1 tablespoon of olive oil. Taste, and season with salt and black pepper. Add a sprinkle of red pepper flakes before serving.