Creamy Tomato Mushroom Pasta

Ingredients

2-3 servings of pasta (I used fusili)
1 tsp extra virgin olive oil
1 small sweet onion, diced
3 garlic cloves, minced
8-oz sliced cremini mushrooms (2-3 cups sliced)*
1-1.5 cups canned diced tomatoes, to taste
3/4 cup fresh basil leaves, chopped
1/4-1/3 cup nutritional yeast, to taste
1.5 tbsp tomato paste
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 tsp fine grain sea salt, or to taste

Instructions

Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent.

Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.

Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately.