Mushroom Stroganoff

Ingredients (serve 4)

• 8oz of pasta (whatever is on hand or you prefer)
• 1 cup vegetable broth
• 1 cup unsweetened milkadamia
• 1/4 cup flour (can substitute in gluten free)
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons buttery spread
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 16oz brown or white button mushrooms, sliced (about 6 cups sliced)
• For garnish: 1 handful fresh parsley, roughly chopped (if have this)

How to make

1. Cook the pasta according to package directions.
2. In a medium bowl, whisk together the first six ingredients. Set aside.
3. Melt butter in a large. When hot add the onion and garlic and sauté until the onion turns translucent. Reduce the heat and add the mushrooms. Cook for about 5 minutes until the mushrooms have softened.
4. Pour in the broth mixture and continue to cook, stir as needed for about 3 to 5 minutes until the sauce thickens.
5. Add in the cooked pasta and mix to combine. Garnish if desired.