Ingredients (serves 4):

• 3 tbsp vegan butter or margarine

• 2 onions, diced

• 4 garlic cloves, crushed

• 700g mushrooms, sliced

• 2 ½ tbsp flour

• 2 cups veggie stock

• 1 heaped tsp dijon mustard

• (optional) 1 tbsp vegetarian Worcestershire sauce 

• ½ cup nutritional yeast 

• ¾ cup Angel Food sour cream

• 4 portions of pasta

• To Serve (optional)
  - Vegan parmesan
  - Parsley
  - Porcini salt
  

Method:

1. Melt butter in a large frypan and add onions and garlic.

2. Cook for a minute or two until translucent then add the mushrooms. Allow them to cook down without stirring too much.

3. Once cooked, season with salt and pepper and stir in the flour.

4. Let cook for a few minutes longer before adding veggie stock, mustard, Worcestershire sauce (if using) and nutritional yeast.

5. Mix and simmer until thickened. Meanwhile, cook the pasta.

6. Stir the sour cream into the mushroom mix once thickened. Taste and season again if necessary.

7. Serve on pasta with your choice of topping or just on its own.