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 cr...