Vegan Mushroom Stroganoff

I am sure I will experiment with variations on this one using different types of broths and mushrooms, however, this one came out super tasty so give it a shot and let me know how it turns out. Happy Cooking!

Vegan Mushroom Stroganoff

4 Cups Penne pasta(precooked al dente)
2 Tablespoons vegan butter
1 Tablespoon Olive Oil
1 square carton button mushrooms(halved)
1 yellow onion(diced)
2 cloves garlic(minced)
1 cup vegetable broth (add 1/2 cup at a time)
3 T vegan sour cream(I used homemade cashew sour cream)
1 T vegan mayonnaise (I used Vegannaise)
Salt and Pepper to taste
Fresh parsley (optional garnish)

Begin by cooking your pasta to al dente and run under cold water to stop cooking process. Set aside. Saute onions, mushrooms and garlic in butter and olive oil until tender and starting to brown. Add spices and vegetable broth and bring to gentle boil while stirring. Add pasta and stir to coat. Lastly, add sour cream and mayonaise and allow to reheat pasta (just a couple minutes). Serve immediately. Sprinkle with fresh parsley if desired. Goes great with red wine. Enjoy!