200g pulse penne
1 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, roughly chopped
200g mixed mushrooms (chestnut, shiitake etc) sliced
1 ¾ cups unsweetened almond milk
1 tbsp cornflour
½ tsp seeded mustard
2 tbsp soy sauce
2 tbsp nutritional yeast
½ tsp apple cider vinegar
Salt and pepper
Fresh parsley, roughly chopped
Cook pasta according to packet directions.
In a large frying pan heat extra virgin olive oil and sauté onion and garlic for a few minutes until softened then add the mushrooms and sweat down for a further 10 minutes.
Add the cornflour to the almond milk and mix very well, ensuring the cornflour has completely dissolved in the milk.
Pour the almond milk and cornflour mixture into the frying pan with the onion mixture. Keep on a low heat and stir regularly to make sure the cornflour doesn’t clump. Stir through the mustard, soy sauce, nutritional yeast, vinegar and season well with salt and pepper.
Simmer on a low heat for around 10 minutes until sauce is thickened and mushrooms are cooked through.
Stir through the cooked pasta with a little of its cooking water and the parsley. Sprinkle with a little extra nutritional yeast and parsley to serve.