Ingredients

The following ingredients have 8 Servings
  • 1 cup chopped yellow or sweet onion (, you can sub shallots too)
  • Oil to sauté (, or broth if you don’t use oil)
  • 4 cloves garlic (, chopped)
  • 6 cups mushrooms (, see note)
  • 1 teaspoon sea salt
  • 1 tablespoon fresh thyme
  • 2 tablespoons brown rice flour
  • 1 ½ cups veggie broth (, low sodium if needed)
  • ½ cup white wine (, I like using a dry variety (sub broth if preferred))
  • 2 teaspoons balsamic vinegar
  • ½ cup dairy-free plain yogurt (, the more fat the creamier result (see note))
  • 8 ounces pasta of choice (, cook according to package directions)
  • Chopped parsley
  • Vegan Parmesan cheese

Instruction

  • Cook your pasta of choice according to package directions.
  • Meanwhile, sauté the onion with oil (or broth) over medium low heat until the onions are soft. About 5 minutes.
  • Add the garlic and mushrooms. Sauté until the mushrooms are browned, about 5 minutes.
  • Add the salt and thyme and cook for 1-2 minutes until the thyme is fragrant.
  • Add the brown rice flour and mix until everything is coated.
  • Add the broth, wine and vinegar. Turn the heat to medium low and cook until thickened. About 3-5 more minutes. Mix as it cooks to make sure it doesn’t burn.
  • Stir in the yogurt (or coconut milk or cashew cream) and mix until nice and creamy.
  • Add in the pasta and coat with sauce.
  • Serve with parsley and Parmesan, if using!