Ingredients
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- 8 oz. uncooked penne pasta
- 2 Tbsp. olive oil
- 16 oz. baby bella mushrooms, sliced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 1 cup vegetable stock
- 1 Tbsp. vegan Worcestershire sauce
- 1/2 Tbsp. Dijon mustard
- 1/4 cup sour cream
- Flat leaf parsley, chopped (for garnish)
- Shaved Parmesan cheese (optional)
Instructions
- Cook penne according to package directions. Set aside.
- In a medium skillet, heat olive oil over medium heat. Add in sliced mushrooms and onions and let simmer until tender, stirring occasionally, about 5 minutes. Season with garlic, thyme, salt, and pepper and stir to incorporate. Sprinkle flour over mixture and stir until no flour is left visible.
- Stir in vegetable stock, vegetarian Worcestershire sauce, and Dijon mustard. Let sauce simmer until thickened, about 5 minutes.
- Stir in sour cream and toss with pasta. Top with chopped parsley and shredded Parmesan. Serve warm!
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