Recipe by Odaiah Leeds

Prep by Chumy Berger

Styling and photography by Chay Berger

This pasta is creamy and delicious! It’s non-dairy, but you can’t really tell. I’ve incorporated lots of mushrooms in this recipe since they add so much amazing flavor and are also rich sources of vitamins and minerals like selenium, zinc, vitamin B1, B2, B5, B6, and B12. For a low-carb option, use spaghetti squash instead of pasta.

Yield: 6–8 servings

Ingredients:
1 16-oz. bag brown rice pasta, prepared according to package directions

1–2 tablespoons oil

2 onions, chopped
2 10-oz. containers sliced white button mushrooms
1 jar marinara sauce
1 can coconut milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast

Directions:
Heat oil in a pot; add onions and sauté.

Add mushrooms and allow to cook for a few minutes.

Pour in the marinara sauce, coconut milk, and spices.

Allow to cook for several minutes.

Add the cooked pasta, stir, and served.

Chumy Berger, personal chef, can be reached at 848-210-7973.