This high-protein and vegan creamy pasta features vegan Boursin cheese, mushrooms, and chickpea pasta. It's a quick and easy meal that serves 4 and is also gluten-free.
Preheat a pan to medium heat and add olive oil.
Add chopped mushrooms and sautee until browning, 10-12 minutes.
Once browned add a touch of salt, and saute another 3-4 minutes.
Bring 6 cups of water to a boil and add pasta.
Cook pasta according to package directions, mine was about 10 minutes.
***Before draining pasta, pour ¾ cup pasta boiling liquids into a cup.
Then drain the pasta.
To the browned mushrooms add ½ cup vegan boursin cheese and ½ cup reserved boiling liquids.
Stir until it’s a smooth cream sauce.
Add pasta and toss everything together well.
If more moisture is needed, add the remaining ¼ cup boiling liquids.
If using: toss in fresh chopped herbs and mix through.
Plate into four bowls and enjoy!
