"One of the first vegan recipes I’ve tried and it was fast and simple, and the most important- sooo tasty! Definitely will make it again"
– bring a large pot of salted water to a boil. – For the sauce, heat butter in a skillet over medium heat. Add in onion and garlic and cook until soft.
– Stir in mushooms and cook until golden brown. – Add in vegetable stock and starch and cook for another 2 minutes.
– Pour in cream, adjust sale and pepper and top with parsley. – Cook pasta until al dente, drain and add to the sauce. Mix and serve right away.
The sauce can be stored for up to 3 days in an air-tight container in the fridge.