Prepare the penne pasta according to the package directions.
Next, sauté the onions for 3 minutes.
Add the mushrooms and continue to cook until the mushrooms are tender.
Whisk together the vegetable broth, the soy sauce, & cornstarch until smooth. Pour it into the pan, along with the nutritional yeast.
Stir in the non-dairy milk until combined.
Bring to a summer and cook for 5-10 minutes until the consistency thickens. Season with salt, pepper, and paprika.
Next, add the pasta and stir until combined.
Garnish with vegan Parmesan, fresh parsley, or chives.
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