Portobello Mushroom Penne Pasta

(VEGAN)

Ingredients:

• 1 medium onion, cut in small slivers
• 2 Tbsp. vegan margarine
• 4 cups Portobello mushrooms, cut into small cubes
• 1 cup white mushrooms, sliced
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. parsley
• 2 cloves garlic
• 1 Tbsp. Better Than Bouillon Seasoned Vegetable Base
• 1 ½ cup water
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• ½ cup non-dairy creamer
• 4 cups cooked penne pasta

Directions:

In a large frying pan, sauté onion in margarine till clear. Add mushrooms, garlic, thyme, parsley, and salt. Cook until mushrooms are tender. Measure 1 ½ cups of water in a glass measuring cup, then add Better Than Bouillon Seasoned Vegetable Base. In a separate small bowl, mix cornstarch with one tablespoon water. Stir this into the water and bouillon mixture, then pour over mushrooms; simmer several minutes. Add non-dairy creamer. Simmer 1-2 minutes more and pour over cooked pasta. Toss and serve hot! Garnish with fresh thyme.

Yields: 8 Cups

**The taste of the broth and the mushrooms really wakes up your taste buds! I love mushrooms and have used a combination of other mushrooms with this recipe! Some of the wild mushrooms can give it a heavy “earthy” taste so add sparingly. If you like a little more broth, then reduce pasta to 3 cups. I love the mini penne with this dish but you can use any pasta of your choice, angel hair is also a favorite. Brown rice compliments this dish as well, so you have lots of options!

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(REGULAR) NON-VEGAN

Ingredients:

• 1 medium onion, cut in small slivers
• 2 Tbsp. butter
• 4 cups Portobello mushrooms, cut into small cubes
• 1 cup white mushrooms, sliced
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. parsley
• 2 cloves garlic
• 1 Tbsp. Better Than Bouillon Seasoned Vegetable Base
• 1 ½ cup water
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• ½ cup half and half
• 4 cups cooked penne pasta

Directions:

In a large frying pan, sauté onion in butter till clear. Add mushrooms, garlic, thyme, parsley, and salt. Cook until mushrooms are tender. Measure 1 ½ cups of water in a glass measuring cup, then add Better Than Bouillon Seasoned Vegetable Base. In a separate small bowl, mix cornstarch with one tablespoon water. Stir this into the water and bouillon mixture, then pour over mushrooms; simmer several minutes. Add half and half. Simmer 1-2 minutes more and pour over cooked pasta. Toss and serve hot! Garnish with fresh thyme.

Yields: 8 Cups

**The taste of the broth and the mushrooms really wakes up your taste buds! I love mushrooms and have used a combination of other mushrooms with this recipe! Some of the wild mushrooms can give it a heavy “earthy” taste so add sparingly. If you like a little more broth, then reduce pasta to 3 cups. I love the mini penne with this dish but you can use any pasta of your choice, angel hair is also a favorite. Brown rice compliments this dish as well, so you have lots of options!