Saute: In a large pot, warm the butter over medium heat. Add the garlic, and saute for one minute. Add the sliced mushrooms and cook until they start to sweat and soften, about 4 minutes.

Simmer: Add the pasta and vegetable broth to the pan and stir to combine. It’s okay if the broth doesn’t completely cover the pasta. Cover the pot, increase heat to medium-high, and bring the broth to a boil. Once boiling, reduce heat and simmer, stirring occasionally, for about 8 – 12 minutes, or until the pasta is cooked through and the broth has reduced slightly.

Add creamer: Remove the pan from heat and stir in the vegan cream. Season with salt and pepper to taste. Sauce will thicken as it cools.

Serve in individual bowls with a sprinkle of parsley or vegan parmesan. Pair with a chunk of Artisan Bread for swiping up the sauce. This Classic House Salad makes a great side.

Serves 4

Store: Leftovers can be stored in the refrigerator for 4 – 5 days. Reheat on the stovetop or in the microwave. Add a little broth or non-dairy milk as needed for moisture when warming.