Instructions

1. In medium/large sauce pan add 3 Tablespoons olive oil and add onion.
2. Cook on medium, stirring constantly, until they reduce.
3. Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. Add additional olive oil, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down; they will absorb the oil pretty quickly.
4. Add salt, pepper and the thyme; stir to combine.
5. Add remaining 2 Tablespoons of olive oil and stir to coat.
6. Add flour and stir to full coat the mushrooms.
7. Add broth, 1/2 cup at a time, stirring after each pour.
8. Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
9. After 10 minutes, add coconut milk and almond milk.
10. Stir to combine.
11. Add under-cooked pasta and stir to combine.
12. Let pasta simmer in the sauce for about 5 minutes, it will start to soak up the sauce.
13. Taste and add any additional salt, pepper or thyme – as desired.
14. Serve immediately with additional thyme as garnish.