½teaspoonapple cider vinegar(ensure gluten-free if necessary)
Salt + pepper, to taste
To serve:
Fresh parsley, roughly chopped
Instructions
Cook pasta according to instructions on packet
Heat up oil in a frying pan and add the onion, garlic and mushrooms once hot
Fry for around 10 minutes until softened
Measure out the milk in a measuring jug or container and add the cornflour to the jug
Mix very well, ensuring the cornflour has completely dissolved in the milk
Add the almond milk and cornflour mixture to the frying pan with the onion etc, keeping on a low heat and stirring regularly to make sure the cornflour doesn’t clump
Add the mustard, tamari, nutritional yeast, vinegar and salt + pepper
Simmer on a low heat for around 10 minutes until sauce is thickened and mushrooms are cooked through
Add the cooked pasta and stir through
Sprinkle over chopped parsley to serve, if desired