1 tablespoon olive oil
about 1 cup mushrooms
2 to 3 cloves garlic
2 to 3 tablespoons nutritional yeast
fresh ground pepper (to taste)
1 tablespoon Nayonaise (or other mayo substitute)
pasta (I used spaghetti)
Saute in the oil until tender mushrooms, onion, and garlic. Seasoned with sea salt. Add Nayonaise and nutritional yeast, and simmer on low.
Cook pasta to your liking. When done, drain but do not rinse. Add the pasta to the sauce that is still simmering in the pan. Mix well and serve.
I was starving last night and was craving pasta, but being the poor college student I am, I had very little food in the house. I wanted a creamy pasta, but I did not have any soy milk or fake sour cream, so I used the Nayonaise and yeast (the only creamy things in the fridge), and I was pleasantly surprised. I whipped this up with bits and pieces of left overs I had in the fridge, so feel free to put your own veggies in the sauce, I had mushrooms and onions.
This was enough food for two large servings, so if you have a hungry family, you may want to double it :) Enjoy.