Creamy mushroom pasta

Recipe and photo: Liz Sinner - vegelizous

1. Clean the organic mushrooms and slice them. Chop the onion and mince the garlic cloves.

2. In a large skillet, melt the organic butter over medium heat. Add the chopped onion and minced garlic, and cook until softened. Add the quartered mushrooms to the skillet and fresh thyme. Cook until they release their moisture and start to brown.

3. Sprinkle the BIOG organic flour over the mushroom mixture and stir well to combine. Cook for 2 minutes. Then, pour in the porto or red wine, vegetable stock, mustard, and soy sauce, stirring constantly.

4. Add the BIOG organic cream, and simmer for 5 minutes until the sauce thickens.

5. Cook pasta according to packaging instructions.

6. Add a splash of pasta water to the sauce to reach your desired consistency. Season to taste with BIO organic black pepper, and salt to taste. (You can also add more soy sauce or another teaspoon of mustard.)

7. Add the cooked pasta to the skillet and toss to coat it evenly with the creamy mushroom sauce. Serve with grated parmesan cheese and freshly ground pepper.