- Boil the pasta in salted water per package instructions. In the meantime, sauté onion in 2 tablespoons olive oil with 1 teaspoon of salt over medium heat until completely soft, stirring frequently to avoid browning. Add garlic and cook a few minutes longer.
- In a blender, combine the onion/garlic mixture, milk, nutritional yeast and tomato paste. Process until very smooth, adding salt and pepper to taste.
- Sauté mushrooms in 2 tablespoons olive oil and pinch of salt over medium/high heat until soft and browned.
- Toss pasta with the pink sauce, mushrooms and garnish with parsley. Serve hot and creamy!