Vegan creamy mushroom pasta

Instructions

1. Place a pan with water on the stove and bring to boil.
2. Wash and clean mushrooms
3. If using dry mushrooms, boil water and cover the dried mushrooms. They will be used later once they have re-hydrated.
4. Add pasta to boiling pot and cook as per instructions – maybe one minute less since you will be adding the cooked pasta to the mushroom sauce later and it will continue to cook a little
5. Cut up onion and mushrooms; mince garlic
6. In saucepan saute onions in olive oil until transparent, add garlic and mushrooms
7. Add a teaspoon of vegan broth into a cup, add around 50ml hot water and 2-3 tablespoons of soya cream
8. Once the the mushrooms have reduced in size add the cup with the broth to the saucepan
9. If using the re-hydrated mushrooms  add them at this point. You can skip step 7 and instead use the residual water from the mushrooms as the mushroom broth, but don’t forget the cream.
10. Add fresh herb and more seasoning to taste – I tend to use a lot of fresh parsley! Cook for several minutes.
11. Mix the pasta and the mushroom sauce together and serve (I like to sprinkle nutritional yeast flakes over my pasta)