Creamy Pasta with Sun-Dried Tomatoes, Onions and Mushrooms (V, V+, GF)

Directions

• Step 1 Place a pot of water on high and bring to boil then add the pasta and cook until done (I start testing the noodles after 7 minutes in boiling water).
• Step 2 Peel and dice the onions.
• Step 3 Put a sauce pan on medium heat and drizzle with olive oil and start sauteing the onions. Salt lightly (this helps bring out moisture and flavor).
• Step 4 As the onions become translucent, add the vegan butter and then the mushroom slices to the saute pan and continue to cook for 5 more minutes.
• Step 5 If the saute pan is getting dry, take a 1/4 cup of water from the pasta pan and put it in the saute pan.
• Step 6 Add the sun-dried tomatoes and then the vegan sour cream and stir in and then add salt and pepper.
• Step 7 Place heat on low and add more water if needed (It should look like a creamy sauce — if too liquidly stir while cooking down).
• Step 8 Add most of the vegan parmesan cheese and stir in. (Hold back enough to sprinkle over the dish before serving).
• Step 9 When pasta is done, drain and add to saute pan and toss.
• Step 10 ** I love this as a quick, filling an amazingly flavorful meal.
• Step 11 ** You can choose to add frozen peas or cooked asparagus or any other vegetable on hand.