Mushroom Stroganoff

Sauté Aromatics: In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 4 minutes until soft. Add minced garlic and cook for 1 minute.

Brown Mushrooms: Add the sliced mushrooms to the skillet. Cook undisturbed for 3-4 minutes to brown them, then stir and cook until their moisture evaporates and they are deeply browned (about 8 mins total).

Create Sauce: Pour in the vegetable broth and soy sauce to deglaze the pan, scraping up any browned bits. Reduce heat to low and stir in the vegan sour cream until the sauce is smooth and heated through. Do not let it boil.

Combine: Toss the cooked pasta into the skillet. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately.