Vegan Gluten-Free Piccata Pasta

1Cook the gluten-free spaghetti pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a small bowl, whisk together the vegetable broth (1 cup), lemon juice (¼ cup), nutritional yeast (¼ cup), cornstarch (2 tbsp), thyme, oregano, and paprika (½ tsp). Set aside.

3Heat olive oil (2 tbsp) in a large skillet over medium heat. Saute the garlic (2 cloves) and onion (1 small) until softened.

4Add the sliced mushrooms (½ cup) and cook until they release their juices and start to brown, about 5 minutes.

5Pour in the vegetable broth (1 cup) mixture and bring to a simmer, stirring constantly until the sauce thickens, about 3-4 minutes.

6Add the cooked pasta to the skillet and toss to coat the pasta in the sauce. Cook for an additional 2-3 minutes.

7Stir in the capers (¼ cup) and chopped parsley (¼ cup). Season with salt and pepper to taste.

8Serve the vegan gluten-free piccata pasta hot, garnished with a sprinkle of fresh parsley and a lemon wedge if desired.