I got this awesome recipe from a great new book called Great Gluten-Free Vegan Eats. I love it and my whole family loved this recipe (I made a couple changes so its not EXACTLY like the book judy got ease)!!!
20 ounces mushrooms (I used baby portobellos but it calls for cremini or button)
1 cup vegetable broth
1 3/4 cups Coconut milk, divided (I just used one can and it was a little less than this)
1 TBSP vegan worcestershire sauce
1-3 TBSP sorghum flour
1 TSP black pepper
12oz gluten free spiral pasta
Heat some olive oil (around a tablespoon) in a large skillet and sauté mushrooms and onions. Cook over medium to high heat until onions begin to caramelize. Add salt. Continue to cook around 10 minutes (until onions are translucent).
Bring 1 cup of vegetable broth to boil. Add to mushrooms/onions.
Add 1 cup coconut milk to mixture and let simmer for 20 minutes
Mix the remaining coconut milk, worcestershire sauce, 1 TBSP sorghum flour and black pepper. Mix so there are no lumps.
Add to sauce and cook over medium heat, sitting continuously until thickened (about 7 minutes).
Whisk in remaining sorghum flou to thicken more if needed. Add salt.
Cook noodles according to package. When you strain them, rinse with cold water and add about 3 TBSP of olive oil and a dash of salt and pepper.
Combine sauce with noodles.