Pink Oyster mushrooms with pasta in an amazing pink-sauce,
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INGREDIENTS:
• 16 ounce spaghettie pasta (or any long pasta)

• 1 cup minced onions (or 1 small onion)

• 1/4 cup olive oil divided

• Sea salt and freshly ground pepper (to taste)

• 1 clove fresh garlic, minced

• 3 cups milk (or nut milk)

• 2 Tbsp nutritional yeast

• 1⁄4 cup tomato paste

• 1⁄4 bunch fresh parsley, finely chopped

• 8 oz pink oyster mushrooms, (pulled or sliced)

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INSTRUCTIONS:
• Bring pot of salted water to a boil. Cook pasta per instructions to al
dente. 

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• Saute onion in 2 Tbsp olive oil with 1 tsp salt over medium heat until completely soft, stirring frequently to avoid browning. Add garlic and continue cooking for a few minutes longer.

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• In a blender - combine onion-garlic mixture, milk nutritional yeast, and tomato paste. Process until very smooth, adding salt and pepper to taste.

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• Saute oyster mushrooms in 2 Tbsp olive oil and a pinch of salt over medium to high heat until soft and browned.

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• Toss the pasta, mushrooms and pink sauce together, garnish with fresh parsley - serve hot!

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