Creamy Dairy Free Mushroom Pasta

0 Cook pasta according to package, drain and reserve 1 cup of pasta water. Set aside.
1 While pasta is cooking, heat a large skillet over medium heat and add a splash of water to coat (optional to use cooking oil if desired). Add in the garlic and shallot and sauté for about 2 minutes until fragrant. Add in the mushrooms, and cook for about 5-7 minutes until tender and caramelized, adding a splash of water as needed to deglaze.
2 Pour in the coconut milk, and add the nutritional yeast, miso paste and coconut aminos. Stir to combine. Add 1/2 cup of pasta water and bring to a gentle simmer, cooking for about 5 minutes until slightly thickened. Season to taste with salt and pepper.
3 Add in the cooked pasta and gently stir to coat, adding extra pasta water if desired. Add in the arugula and heat through. Serve hot topped with vegan parmesan!