# What You'll Need:
→ Pasta
01 - 12 oz dried fettuccine or linguine
→ Vegetables & Mushrooms
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
→ Sauce
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 1 cup vegetable broth
10 - 1 cup full-fat coconut milk or unsweetened soy cream
11 - 2 tbsp nutritional yeast
12 - 1 tbsp tomato paste
13 - 1 tbsp lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves, torn
16 - Vegan parmesan or nutritional yeast, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Incorporate the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the sliced mushrooms, dried thyme, and dried oregano. Cook, stirring occasionally, for 7 to 8 minutes until mushrooms turn golden and most liquid evaporates.
05 - Add the drained sun-dried tomatoes and tomato paste to the skillet. Cook for 2 minutes, stirring to combine.
06 - Pour in vegetable broth, coconut milk or soy cream, and nutritional yeast. Stir thoroughly and simmer for 5 to 6 minutes until the sauce thickens slightly.
07 - Stir in lemon juice, then season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
08 - Add the cooked pasta to the sauce and gently toss to coat. Introduce reserved pasta water gradually if a creamier consistency is desired.
09 - Plate immediately and garnish with torn fresh basil leaves and vegan parmesan or additional nutritional yeast as preferred.
