Recipe Vortex

10,6 oz pasta of choice 300g (use gluten-free pasta, if needed)

2 tbsp canola oil or olive oil (divided)

1 onion chopped

4 cloves garlic minced

18 oz cremini mushrooms 500g, thinly sliced

1/3 cup dry white wine 80ml (optional)

1 1/2 cups vegetable broth 360ml

3 tbsp soy sauce or tamari sauce

3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch

2 tsp dijon mustard optional

2-3 tbsp nutritional yeast flakes optional

1 tsp paprika powder optional

salt and pepper to taste

1 1/2 cup non-dairy milk 360ml

Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally.

Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).

In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.

Add in the pasta, toss well to combine and cook until heated throughout as needed.

Garnish with parmesan and fresh thyme or parsley as desired and serve immediately!