Creamy Pasta with Mushrooms

Wash the mushrooms, pat them dry with kitchen paper, and cut them into thicker slices. Smaller mushrooms can be quartered or halved. Peel and finely dice the shallots.

Heat one tablespoon of oil in a pan and fry the mushrooms for about 3 minutes until golden brown. Remove the mushrooms from the pan and set aside.

Add the remaining oil to the pan and sauté the shallots until golden. Deglaze with vegetable broth and cream, then stir in the nutritional yeast flakes. Let the sauce simmer over medium heat for at least 5 minutes.