INGREDIENTS
12 oz
Cremini mushrooms
3 cloves
Garlic
1
Parsley
1/2 tsp
Thyme, dried
1
Yellow onion, medium
1 1/2 cups
Almond milk
2 cups
Vegetable broth
1/2 tbsp
Vegan worcestershire sauce
8 oz
Fusilli pasta
1/4 cup
Flour
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/4 cup
White wine, dry