Vegan creamy bean pasta with mushrooms

 This is a creamy vegan pasta dish that uses bean pasta for extra protein and it’s grain- and gluten-free.  Broccoli makes a great side dish.  If you’d like to make this for a non-vegan, use heavy cream and parmesan cheese in place of the coconut milk and nutritional yeast, and add chicken if desired.  (This is the version shown in the picture)
Serves 2
1 ½ c bean pasta – I used red lentil rotini
Olive oil for pan
½ onion, diced
1 garlic clove, minced
8 oz cremini mushrooms, sliced
Thyme, rosemary, sage, oregano, basil, parsley
Splash of red wine (or broth)
Salt and pepper
1 tbsp tomato paste
Splash of red wine vinegar
Couple of handfuls of spinach
1 carrot, shredded
1 can coconut milk
¼ c walnuts
Pinch nutmeg
Cayenne pepper
Nutritional yeast and hemp seeds for serving
 
Cook pasta as directed, drain and set aside.  Heat oil in skillet and saute onion, garlic and mushrooms over medium heat.  Add herbs to taste and a splash of red wine.  Add salt and pepper to taste, tomato paste and a splash of red wine vinegar.  Cook for a minute and add spinach and carrot.  When spinach is wilted, add coconut milk and walnuts and season with a pinch of nutmeg and cayenne to taste.  Serve topped with nutritional yeast and hemp seeds.
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