Ingredients

• 8 ounces pasta — $1.20
• 8 ounces mushrooms, sliced — $2.20
• 1 small onion, diced — $0.80
• 3 cloves garlic, minced — $0.30
• 1 tablespoon oil — $0.20
• 1 cup plant milk — $0.60
• 1 tablespoon flour — $0.05
• 2 tablespoons nutritional yeast, optional — $0.60
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• 1/2 teaspoon Italian seasoning — $0.05
• Optional: parsley or red pepper flakes — $0.40

Estimated ingredient total: $6.10 to $6.50
Displayed planning estimate: $15.40

Detailed Instructions

1. Bring a pot of salted water to a boil and cook the pasta according to package directions.
2. While the pasta cooks, dice the onion, mince the garlic, and slice the mushrooms.
3. Heat the oil in a large skillet over medium heat.
4. Add the onion and mushrooms and cook for 6 to 8 minutes until the mushrooms release their moisture and begin to brown.
5. Add the garlic and cook for 30 seconds.
6. Sprinkle in the flour and stir well to coat the vegetables.
7. Slowly pour in the plant milk, stirring constantly so the sauce stays smooth.
8. Add the salt, black pepper, Italian seasoning, and nutritional yeast if using.
9. Simmer for 3 to 4 minutes until the sauce thickens.
10. Drain the pasta and add it to the skillet.
11. Toss until the pasta is coated in the sauce.
12. Top with optional parsley or red pepper flakes and serve warm.

Helpful Notes

• White mushrooms are usually the cheapest and work well here.
• A splash of pasta water can loosen the sauce if it gets too thick.
• This is a good option when you want something that feels richer without using expensive ingredients.

Price Note