Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil 
  • 1 large onion, chopped 
  • 4 garlic cloves 
  • 250 grams cremini mushrooms, sliced 
  • 1 tbsp flour (can sub gluten-free, whole-grain, etc) 
  • 1 tsp thyme (dried or fresh) 
  • 2 tsp dijon mustard 
  • 1/2 tsp pepper
  • 1 tsp vegan Worcestershire sauce (optional)  
  • 4 cups veggie stock 
  • 1 tsp lemon juice
  • 8oz uncooked  rotini pasta (can sub any pasta) 
  • Optional: 1-2 tbsp coconut cream, cashew cream, vegan butter 
  • fresh parsley to top

Instruction

  • Heat the olive oil in a pot on medium-high heat then add the onions and garlic and saute for 2 minutes. 
  • Then add the mushrooms and sautee for 5-6 minutes until the mushrooms turn golden brown. 
  • Next add in the flour, thyme, dijon, pepper, vegan Worcestershire sauce, veggie stock and lemon juice, mixing everything together and bringing the mixture to a boil.
  • Add the pasta, cover the pot and cook on medium-low heat for 8-10 minutes until the pasta is cooked through. 
  • (Optional) For additional creaminess mix in  1-2 tbsp of vegan butter or cream 
  • Top with fresh parsley and serve immediately.