Step 1

Start cooking your pasta according to the directions on the box while making the sauce.

Step 2

Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.

Step 3

In a jar, whisk together the vegetable broth, the soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. Stir in the non-dairy milk until combined.

Step 4

Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt, and pepper to taste.

Step 5

Add in the pasta, toss well to combine.

Step 6

Serve with vegan parmesan, fresh chives, or parsley.