Ingredients
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1 (6 cup) package pasta, egg-free ribbon noodles
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1/4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
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1 onion, minced
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16 ounces portabella mushrooms, sliced
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2 garlic cloves, minced
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2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
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1 teaspoon salt
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1 teaspoon black pepper
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1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
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1/4 cup flour
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1 cup vegan sour cream (I use Follow Your Heart)
Instructions
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.