2 portabello mushroom caps, sliced
8 oz shitake mushrooms, sliced
8 oz baby bella mushrooms (or more portobellos, or button mushrooms) stemmed and sliced
2 tbsp water or vegetable broth
1 clove garlic, minced
1/2 yellow onion, chopped
3 tbsp Earth Balance or Coconut Oil
3 tbsp flour of choice (I used whole wheat pastry flour, but a gluten free mix would also work)
1 cup almond milk
3/4 cup vegetable broth
1/4 cup dry white wine
1/4 cup nutritional yeast
1 tsp thyme or herbes de provence
1 tsp dried rosemary, chopped
Salt and pepper to taste
Optional: 2 tbsp full fat coconut milk or coconut milk creamer
Optional: Handful chopped chives

4 servings pasta of choice (I love the Tinkyada brown rice pastas!)