Vegan Mushroom Stroganoff

• 8 oz (225g) pasta of your choice (such as fettuccine or linguine)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb (450g) mushrooms, sliced (use a mix of button, cremini, and/or shiitake)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon Dijon mustard
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent.
3. Add minced garlic and sliced mushrooms to the skillet. Cook for 8-10 minutes until mushrooms release their liquid and are golden brown.
4. Stir in soy sauce or tamari and Dijon mustard.
5. Pour in vegetable broth and coconut milk. Bring to a simmer and cook for 5-7 minutes until sauce thickens slightly.
6. Stir in nutritional yeast (if using) and season with salt and pepper to taste.
7. Add cooked pasta to the skillet and toss to coat with the sauce.
8. Serve vegan mushroom stroganoff hot, garnished with chopped fresh parsley.