Mushroom Pasta Alfredo
Serves: 3-4
  • 10-12 oz penne pasta - gluten-free if needed
  • ⅔ of the Mushroom Alfredo Sauce (from above, about 2 cups)
  • ⅔ of the remaining cooked mushrooms and onions (from above)
  • 1 tablespoon nutritional yeast, plus more for sprinkling
  • juice from ½ lemon
  • ½ large bunch of parsley - chopped
  1. Cook the pasta al dente, in a large pot of well-salted water, according to the instructions on the package. Reserve ¼ - ½ cup of pasta water before draining.
  2. Meanwhile, place a large sauté pan over medium heat. Add the Mushroom Alfredo Sauce, cooked mushrooms and onions, nutritional yeast, and reserved pasta water. Stir to mix and heat through. Once the pasta is done, add it to the pan with the sauce and gently stir to coat. Add the lemon juice and parsley and carefully stir to incorporate.
  3. Enjoy right away, reserving 2¼ cups of the mushroomy pasta for the minestrone (recipe below). Keep the reserved pasta refrigerated in an air-tight container.
Recipe by Golubka Kitchen at