Step 1

Melt vegan butter or margarine, and add the oil in a large pan over medium-high.

Step 2

Add mushrooms and stir constantly while they cook. Cook until they begin to sweat. Add garlic, and season with a pinch of salt and pepper (optional).

Step 3

After about 5 mins the mushrooms should be browned.

Step 4

Add wine to deglaze the pan. Make sure you are scraping the bottom of the pan. Simmer until wine is more or less evaporated.

Step 5

Meanwhile, bring salted water to a boil and cook pasta until al dente. (1 minute less than the time listed on the package) . Scoop out 1-2 cups of the cooking water, then drain.

Step 6

Once it no longer smells of alcohol, add the broth, soy milk, and corn starch slurry. Mix well, and simmer until the sauce begins to thicken. Add vegan parmesan and or mozzarella (if using), and mix until it has melted. salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Step 7

Transfer pasta into the sauce, toss until coated. Add a bit of the reserved pasta water as needed to get a smooth, velvety sauce.

Step 8

Garnish with some extra parmesan (you can also use nooch) and parsley.

Step 9

Serve!