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Export 12 ingredients for grocery delivery
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.
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