🛢 1 tablespoon olive oil or vegan butter
🧅 1 small onion, finely chopped
🧄 2 cloves garlic, minced
🍄 3 cups mushrooms, sliced (cremini, button, or portobello)
🌿 1 teaspoon dried thyme or Italian seasoning
🥄 1 tablespoon soy sauce (or tamari for gluten-free option)
🍷 ¼ cup white wine (optional, for depth of flavor)
🥣 1 tablespoon flour (or cornstarch for GF option)
🥛 1 ½ cups vegetable broth
🥥 ½ cup coconut milk or unsweetened plant-based cream
🥄 1 teaspoon Dijon mustard
🧂 Salt & black pepper, to taste
For Serving:
🍜 300g pasta (fettuccine, tagliatelle, or gluten-free noodles)
🌿 Chopped parsley for garnish
🍋 Fresh lemon juice (optional, for brightness)
Instructions
1. Cook the Pasta 🍜
1️⃣ Bring a pot of salted water to a boil and cook the pasta according to package instructions.
2️⃣ Drain and set aside, reserving ½ cup of pasta water for later.
2. Cook the Mushrooms 🍄
1️⃣ Heat olive oil or vegan butter in a large pan over medium heat.
2️⃣ Add onions and garlic, sauté for 2 minutes until fragrant.
3️⃣ Stir in sliced mushrooms and thyme, cooking for 5-7 minutes until mushrooms are browned and tender.
