3 Tbsp (45g) Vegan Butter
1 Onion (Finely Chopped)
18oz (500g) Mushrooms (Sliced)
1 Tbsp Crushed Garlic
1 tsp Dried Oregano
4 Tbsp All Purpose Flour
1 14oz (400ml) Can Coconut Milk
1/3 cup (80ml) Vegetable Stock
1/2 tsp Salt
1 tsp Black Pepper
1 tsp Dijon Mustard
For the Pasta:
1/2 Pack (~9oz/250g) Penne Pasta
Source this recipe here
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