Vegan Mushroom Cavatappi

1 box (12 oz) Carbe Diem!™ Cavatappi

2 tablespoons olive oil

3 tablespoons vegan butter, divided

1 small yellow onion, chopped

12 ounces baby bella mushrooms, thinly sliced

3 cloves garlic, minced

1½ cups soy milk or milk of choice

2 tablespoons all-purpose flour

2 tablespoons nutritional yeast

2 teaspoons lemon juice, plus more to taste if needed

1 teaspoon Dijon mustard

½ teaspoon kosher salt, plus more to taste

Ground pepper, to taste

½ cup chopped parsley

1. Bring a large pot of salted water to boil. Add cavatappi and cook until al dente, about 13 minutes. Drain and set aside.

2. Meanwhile, heat oil and 1 tablespoon butter in a large, deep skillet over medium heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook for 5 minutes, or until the onions and mushrooms are soft, adding more butter as needed. Add the garlic and sauté for 1 minute until it's fragrant. 

3. In a small bowl, whisk the milk, flour, nutritional yeast, lemon juice, mustard and 1/2 teaspoon salt together. Add the mixture into the skillet with mushrooms.

4. Reduce heat to medium-low, stirring frequently until the sauce thickens.

5. Add pasta into the skillet with sauce, and use tongs to toss together, making sure the pasta is well coated in the sauce. 

6. Divide pasta into bowls. Top with ground pepper and parsley and serve immediately.