Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yields: 4 servings

DIRECTIONs

1. Cook the pasta in salted water according to the package instructions until al dente (usually about 7-8 minutes).

2. Drain the cooked pasta and set it aside. Add a tsp of butter over the pasta to prevent sticking.

3. Heat the olive oil in a large skillet or saucepan over medium heat.

4. Add the finely chopped mushrooms to the skillet with the onion and garlic. Lightly salt to release moisture.

5. Cook the mushrooms on medium-high heat for about 10-12 minutes, stirring occasionally, until they release their moisture and start to brown.

6. Add the finely chopped onion and minced garlic to the skillet.

7. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.

8. The water from the mushrooms should evaporate, intensifying the meaty flavor. Continue cooking until the mushrooms are tender and browned.

9. Pour in the vegetable broth and bring it to a simmer.

10. Add the plant-based milk to the skillet and stir well.

11. Stir in the chopped spinach.

12. Stir in the nutritional yeast (if using) for an extra cheesy flavor.

13. Season with red pepper flakes, salt, and pepper to taste.

14. Simmer the sauce for about 5 minutes to allow the flavors to meld together.

15. Add the cooked rigatoni pasta to the skillet with the mushroom sauce.

16. Toss the pasta gently to coat it evenly with the creamy sauce.

17. Continue cooking for 1-2 minutes until the pasta is heated through.

18. Transfer the creamy mushroom rigatoni to serving plates or bowls.

19. Garnish with fresh chopped parsley if desired.