INGREDIENTS
16 oz
brown or white button mushrooms, brown or white
4 cloves
Garlic
1 handful
Parsley, fresh
1 tsp
Thyme, dried leaves
1
Yellow onion
1 cup
Non-dairy milk
1 cup
Vegetable broth
2 tbsp
Vegan butter
9 oz
pasta
1/4 cup
All-purpose flour
1/4 tsp
Black pepper
1 tsp
Salt
Parmegan (vegan parmesan)