1/4 cup white wine

3/4 cup dairy-free cream sauce

1 tablespoon nutritional yeast or 1/4 cup vegan Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh tarragon leaves

1. Fill a large pot with water, bring to a boil. Add 1 tablespoon of salt and add the pasta. Set a timer as per package directions. Just before the timer goes off, scoop out 1 cup of pasta water. Drain pasta, set aside.

2. Meanwhile, Heat a large frying pan over medium-high heat, add oil and mushrooms. Stir the mushrooms to coat them in oil, then leave them undisturbed for 5 minutes to brown. Give them a stir, then leave them again for another 5 minutes undisturbed to finish browning. Reduce heat to low, add onions and garlic. Cook and stir until onions soften, about 7 minutes.

3. Deglaze the pan with white wine, stirring up all the browned bits. Add cream, nutritional yeast or Parmesan, salt and pepper. Simmer until the sauce begins to thicken. Add in the cooked pasta, cook and stir until the pasta is fully coated and warmed through; if you need to loosen the pasta and sauce, add a splash of the reserved pasta water. Garnish with fresh tarragon. Season to taste with salt and pepper.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2020 Kary Osmond. Distributed by Tribune Content Agency, LLC.