Mushroom Stroganoff (One Pot)

Warm the olive oil (1 tbsp) in a large pot over medium heat. Add the yellow onion (1 small) and cook until translucent for about 3 to 5 minutes. Start 5m timer

Add the dry rotini pasta (8 oz), cremini mushrooms (10 oz), vegan beef broth (4 cups), nutritional yeast (2 tbsp), and freshly ground black pepper (0.25 tsp). Bring to a boil over high heat, then reduce to medium-low and simmer for 10 to 15 minutes, stirring occasionally until the pasta is al dente. Start 15m timer

Turn off the heat. Stir in the cashew butter (0.33 cup) and lemon juice (1 tbsp) until well incorporated. Taste and add kosher salt (0.38 tsp), if necessary.

Top with freshly chopped parsley (2 tbsp) and black pepper, then serve warm. Store leftovers in an airtight container in the fridge for up to one week.