enough spaghetti for 4
1
cup sliced red onion
2
tablespoons olive oil
16
oz assorted mushrooms, torn (or 3 oz dried mushrooms, reconstituted in room temperature water for 20 min., drained—saving the liquid for bouillon—and rinsed)
4
cloves garlic, sliced
1
tablespoon thyme
1
teaspoon rosemary
1
cup vegan sour cream
1
rounded teaspoon (for 1 cup) vegetable bouillon powder
2
teaspoons cornstarch
2
teaspoons mustard
2
teaspoons ketchup
salt
2
tablespoons minced fresh parsley
Cook
the spaghetti until al dente. Save 1 cup pasta water then drain.
While
the pasta is cooking, sauté the onion in the olive oil for 5 min., stirring
frequently. The onion will start to caramelize. If the onion is getting too
dark, lower the heat or add a tablespoon of water to slow down the process.
Add
the mushrooms, garlic, thyme and rosemary and continue sautéing and stirring
for another 2-3 min. (Only a couple min. if using dried mushrooms.)
Stir in the vegan sour cream, vegetable bouillon powder, cornstarch, mustard
and ketchup.
Salt to taste.
Mix in the pasta and loosen with the pasta water, as needed.
Serve sprinkled with the minced, fresh parsley.
Serves
4.
♥ Becki
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