Creamy Mushroom Medley Pasta Bake

1.Preheat your oven to 190°C (375°F). Lightly grease a medium-sized baking dish and set aside.

2.Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

3.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened and translucent.

4.Add the minced garlic, dried oregano, dried thyme, and smoked paprika to the skillet. Cook for 1 minute until fragrant.

5.Add the mixed mushrooms to the skillet and cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

6.Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

7.Pour in the vegetable broth and unsweetened oat milk, stirring to combine. Bring the mixture to a gentle simmer.

8.If you prefer a thicker sauce, mix the gluten-free flour or cornstarch with 1 tablespoon of water to create a slurry, then stir it into the skillet. Cook for 2-3 minutes until the sauce thickens slightly.

9.Remove the skillet from heat and stir in the dairy-free cream cheese (or cashew cream) and nutritional yeast, mixing until smooth and creamy. Season with salt and freshly ground black pepper to taste.

10.Combine the cooked pasta with the mushroom sauce, stirring gently to coat all the pasta evenly.

11.Transfer the pasta and mushroom mixture into the prepared baking dish, spreading it evenly.

12.Bake in the preheated oven for 15-20 minutes until the top is lightly golden and the dish is heated through.

13.Remove from the oven and let it rest for 5 minutes before serving.

14.Garnish with freshly chopped parsley and serve warm.