Shake it up with some Zengarry Gruyere, noble bean tempeh and your favourite mushrooms. I used a mixture of oyster and white here, but cremini and portobello would work equally well.
I use Kamut pasta. It's gluten-free and I just love the texture.
One package of your favourite pasta cooked according to package directions.
1 Tbsp olive oil
1 package of Noble Bean Smoked Onion tempeh, crumbled
1 package of Zengarry Gruyère style cashew cheese
2 cups mushrooms of your choice
1/2 onion, minced
3 cloves garlic, minced
3/4 cup vegetable broth
1 tsp paprika
1/2 tsp salt or to taste
Freshly ground black pepper to taste
Sauté onion in olive oil over medium heat until soft and translucent. Add garlic and mushrooms and continue to cook until the mushrooms are tender and most of the water has cooked off. Add tempeh and stir into mushroom mixture, cooking 5 minutes more.
Add Zengarry Gruyère style cashew cheese, broth and paprika and stir until cashew cheese has melted and all is well combined and creamy. Add additional broth if needed. Season with salt and pepper.
Toss with your cooked pasta and serve immediately.