Ingredients

The following ingredients have 4 Servings
  • 8 ounces gluten free pasta of choice
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 16 ounces baby bella mushrooms
  • 1/4 tsp. thyme
  • 1 1/2 cups veggie broth
  • 2 tbsp. cornstarch (non-gmo)
  • 2 tbsp. coconut aminos
  • 1/4 cup white wine
  • 1 cup sour cream
  • salt & pepper to taste

Instruction

  • Cook pasta of choice prior to starting per package directions.
  • Melt butter and olive oil over medium heat on stove top.
  • Add chopped onions and cook 3-4 minutes to translucent.
  • Stir in thyme and garlic. Then added sliced mushrooms.
  • Saute mushroom mixture approximately 7-8 minutes and then remove mushrooms from pan and set aside.
  • In separate bowl mix cornstarch with veggie broth and add to the pan along with coconut aminos and optional white wine.
  • Simmer about 1-2 minutes until the sauce starts to thicken stirring several times.
  • Add mushrooms back into the pan and season with salt & pepper.
  • Stir in sour cream and mix till thoroughly combined.
  • Serve sauce over pre-cooked pasta.