Grilled Mushroom and Scallion Pasta

Name: Grilled Mushroom and Scallion Pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz. mezzi rigatoni; 20 oz. cremini mushrooms, trimmed; 1 bunch scallions, trimmed; 2 tbsp. olive oil; kosher salt and pepper; 1 lemon, halved (optional); 1 clove garlic; 0.333 c. nutritional yeast

4 servings

This five-ingredient vegan Grilled Mushroom and Scallion Pasta gets a flavor boost from nutritional yeast, which adds a savory cheesiness, without the dairy.

Ingredients

mezzi rigatoni
12 oz.
cremini mushrooms
trimmed
20 oz.
scallions
trimmed
1 bunch
olive oil
2 tbsp.
kosher salt and pepper
lemon
halved, optional
1
garlic
1 clove
nutritional yeast
⅓ c.

Directions

1
Heat grill to medium-high. Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
2
Meanwhile, in large bowl, toss mushrooms and scallions with oil and 3/4 teaspoon salt. Grill, turning occasionally, until charred and just tender, 2 to 3 minutes for scallions and 5 to 8 minutes for mushrooms (depending on size). When cool enough to handle, cut scallions into 1-inch pieces and halve mushrooms (quarter if large). Grill lemon (if using), cut sides down, until nicely charred, to serve alongside pasta.
3
Finely grate garlic over hot pasta and toss to combine. Toss with nutritional yeast, 1/2 teaspoon each salt and pepper, and 1/2 cup reserved pasta water, adding more if pasta seems dry. Add mushrooms and scallions, then toss with pasta. Sprinkle with cracked pepper and serve with lemon halves.

Grilled Mushroom and Scallion Pasta

30 min4 servings442 cal

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