200gram (7 oz)gluten-free & vegan pasta(I used brown rice & quinoa pasta)
fresh thyme, vegan parm, flaky sea salt and cracked pepperoptional for topping
Instructions
Cook pasta in accordance with package instructions.
Heat oil or butter in a skillet, sauté onions and garlic on medium heat until onions are translucent. Then add the mushrooms and fry until slightly crispy and browned.
Add mustard, thyme, white wine and salt & pepper. Stir fry on high heat for a couple of minutes until the alcohol has cooked off then add the cooking cream, 100 ml oat milk and nutritional yeast, let simmer on medium low heat for 5 minutes.
Mix 2 tbsp oat milk with the corn starch in a small glass and add to the sauce, keep stirring until the sauce has thickened (1-2 minutes).
Drain pasta and mix with the sauce. Add toppings and serve!
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