Creamy Mushroom Stroganoff

Bring a very large pot of salted water to a boil. Cook the Pasta (1.5 lb) until al dente, then drain and set aside until ready to use.

Heat Vegan Butter (3 Tbsp) in a very large, rimmed frying pan. Add the Onions (2) and Garlic (3 cloves). Sauté until fragrant and the onions become soft.

Add the Mushrooms (6 3/4 cups) to the pan with the onions, and sauté until browned, about 10-15 minutes.

Now, whisk together the Vegan Sour Cream (1 1/2 cups), All-Purpose Flour (4 Tbsp), Vegan Worcestershire Sauce (2 Tbsp), Paprika (2 tsp), the Garlic Powder (as needed), Vegetable Broth Paste (as needed), and Ground Black Pepper (as needed), in a medium mixing bowl. Add to the mushrooms, and stir well to combine. Cook on low until thoroughly heated.

You can serve this stroganoff two ways. Either add in the pasta and Fresh Parsley (1/2 cup) to the mushrooms and toss to coat, or serve the mushroom mixture over the pasta and sprinkle parsley on top.