Step 1

Start by getting the water boiling for your pasta and cook according to the package instructions. *If you’re using less than 500g pasta consider reducing the amount of broth and milk to between 1 and 1¼ cup. You can add more liquid to your sauce near the end if you need it but this way you don’t start with too much.

Step 2

Heat a large saucepan with olive oil and add onion, garlic, salt, and pepper. Saute for 1 – 2 minutes until soft and fragrant.

Step 3

Add mushrooms, liquid smoke, and a pinch of red chilli flakes. Cook, stirring occasionally, for about 5 minutes.

Step 4

Meanwhile, dissolve arrowroot starch in broth and stir in the tamari, worcestershire, and nutritional yeast.

Step 5

After about 5 minutes your mushrooms will be nice and soft. Add the sun-dried tomatoes and stir for about 1 minute.

Step 6

Add the broth, milk, and sour cream. Increase the heat a bit and stir until the sauce is thick, usually about 5 minutes. If the sauce starts to boil reduce the heat to a low simmer until you are ready to add your noodles.

Step 7

Drain your cooked noodles and add them to the sauce. If the sauce doesn’t seem thick enough for your liking, continue to cook the sauce with the noodles for a few more minutes and it will thicken more as the noodles absorb all that flavour!

Step 8

Garnish with fresh parsley to serve. If you’re a bread dipper, have some fresh bread on hand to soak up any extra tasty sauce on your plate! Enjoy!