Step 1

Cook the pasta according to its package instructions. Then, drain and rinse it off under cold water to stop it from cooking. Drizzle a touch of olive oil over the pasta and toss it to coat it evenly; this will prevent the pasta from sticking to itself. Set aside.

Step 2

Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.

Step 3

Once the butter is melted, add in the diced onions and saute them for 2 minutes, stirring occasionally.

Step 4

Add all of the mushrooms into the pan, stir well, and cook for 6 minutes, stirring occasionally.

Step 5

In the meantime, whisk together the hot water and bouillon cube. This is your vegan beef stock. Set it to the side.

Step 6

Add the flour, garlic powder, onion powder, salt, and pepper into the pan and constantly stir for 1 minute.

Step 7

Now, slowly pour in the vegan beef stock, constantly stirring to create a sauce.

Step 8

Once all of the stock has been stirred in, add the sour cream and dijon mustard into the pan and stir until well incorporated.

Step 9

Continue cooking over medium heat and allow the mixture to come to a simmer. Reduce the heat to medium-low and simmer for 3 minutes.

Step 10

Add the cooked pasta into the pan and stir well to coat it evenly. Cook for another 1 to 2 minutes, or until desired sauce thickness.