Easy Mushroom Zucchini Pasta This Healthy Kitchen

thishealthykitchen.com

John M McAnally

I eat a WFPB diet and I have an Instant Pot... and I really like soup.

½ pound (227 g) spaghetti approx. half a standard size box of pasta

1 tablespoon vegan butter or margarine optional (sub for water or broth for oil free)

4 to 5 cloves garlic minced

1 teaspoon dried oregano

1 teaspoon dried parsley

1 pound (450 g) cremini or white mushrooms sliced

1 medium zucchini quartered lengthwise and sliced

¼ cup white wine *see notes for sub

½ cup low sodium vegetable broth

¼ cup soy milk or cashew or coconut if preferred

1 tablespoon cornstarch

¼ teaspoon chili flakes optional, but recommended

¼ cup vegan parmesan cheese optional, but recommended

subheading: Optional Garnishes:

more parmesan cheese

fresh parsley

more chili flakes

Directions at thishealthykitchen.com

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