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In a large pot, warm the butter over medium heat. Add the garlic, and saute for one minute. Add the sliced mushrooms and cook until they start to sweat and soften, about 4 minutes.
Add the pasta and vegetable broth to the pan and stir to combine. It’s okay if the broth doesn’t completely cover the pasta. Cover the pot, increase heat to medium-high, and bring the broth to a boil. Once boiling, reduce heat and simmer, stirring occasionally, for about 8 – 12 minutes, or until the pasta is cooked through and the broth has reduced slightly.
Remove the pan from heat and stir in the vegan cream. Season with salt and pepper to taste. Sauce will thicken as it cools.
In individual bowls with a sprinkle of parsley or vegan parmesan. Pair with a chunk of Artisan Bread for swiping up the sauce. This Classic House Salad makes a great side.
Serves 4
Leftovers can be stored in the refrigerator for 4 – 5 days. Reheat on the stovetop or in the microwave. Add a little broth or non-dairy milk as needed for moisture when warming.