Creamy Mushroom Pasta (Print Version)
# Ingredients:
01 -
1 lb wide egg-free noodles.
02 -
23 oz Baby Bella mushrooms, sliced.
03 -
10 oz (1 medium) onion, finely chopped.
04 -
4 garlic cloves, minced.
05 -
1 1/2 tsp chopped thyme.
06 -
1 1/2 tsp dried tarragon.
07 -
1 tbsp Dijon mustard.
08 -
1 tbsp vegan Worcestershire sauce.
09 -
1 tbsp miso paste.
10 -
1 tbsp sherry.
11 -
1/3 cup vegan butter.
12 -
1/3 cup all-purpose flour.
13 -
2 cups vegan beef broth.
14 -
Salt and black pepper for seasoning.
15 -
1/2 cup vegan sour cream.
16 -
A handful (1-2 tbsp) of chopped parsley for garnish.
# Instructions:
01 -
Melt the vegan butter over medium heat. Sauté onions until soft and see-through, about 5 minutes. Stir in thyme, tarragon, salt, and pepper.
02 -
Toss in the mushrooms and cook for 5-7 minutes until they release their moisture. Mix in the garlic, cook for 2 minutes, then pour in the sherry and cook another minute or two.
03 -
Stir in flour and keep cooking for 1-2 minutes. Add the vegan broth, letting it thicken as it simmers.
04 -
Cook the noodles according to the package instructions.
05 -
Pour in the Worcestershire sauce, Dijon mustard, and miso. Let it cook for 5-8 minutes. Gently stir in the vegan sour cream over low heat.
06 -
Spoon the mixture over the noodles and sprinkle with chopped parsley.
# Notes:
01 -
You can prepare this in advance, but skip the noodles until serving.
02 -
The sauce stays good for 2-3 days in the fridge.