INGREDIENTS
8 oz
Button or cremini mushroom
3 cloves
Garlic
2 tbsp
Parsley, fresh
4
Portobello mushrooms, large
1
White onion, large
2 cups
Vegetable broth
2 tbsp
Vegan butter
1 cup
Vegan sour cream, store bought or homemade
1 tbsp
Vegan worcestershire sauce
8 oz
Ribbon or fusilli pasta, vegan
3 tbsp
All-purpose flour
1/2 tsp
Salt