A delicious creamy pasta cooked and ready to eat all in one pot under 20 minutes.


  • 4 1/2 c water
  • 1 pound quinoa & brown rice spaghetti
  • 1 pound cremini mushrooms, sliced
  • 1 pound frozen or fresh peas
  • 2 zucchini, quarted
  • 2 cloves garlic, sliced
  • 3 tsp thyme
  • 1 tbsp nutritional yeast
  • 1 tbsp coconut butter or any vegan butter
  • 1/4 c almond milk
  • 1 tbsp brown rice flour for thickening
  • salt/pepper to taste
  • vegan parmesan cheese to taste


  1. In a large pot pour in water, spaghetti, mushrooms, zucchini, peas, garlic, thyme, nutritional yeast, salt and pepper.
  2. Bring to a boil then lower down to a simmer for 8-10 minutes making sure to keep an eye on the pasta if you're using quinoa and brown rice.
  3. Mix in milk and butter now that it's down to a simmer.
  4. The liquid should be somewhat reduced at this point. If it's still a little too watery and you want it thicker stir in the brown rice flour.
  5. Remove from heat and let stand for and extra 5 minutes giving it a good once around before serving.
  6. Sprinkle with your favorite vegan parmesan.
  7. Enjoy!

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