Mushroom Stroganoff

• 3 Tbsp olive oil, divided
• 1 large yellow onion, diced
• 16 oz mushrooms (baby Bellas or white or a mix of both), sliced
• 5-6 cloves garlic, minced
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire 
• 3/8th cup flour
• 3 cup vegetable broth
• 1 cup almond milk
• 16 oz rotini pasta, cooked according to package instructions

In a large pan over medium heat, sauce onions in a tablespoon of the olive oil until onions are translucent. Add mushrooms and continue cooking until juices have evaporated and mushrooms are done (about 15 minutes). Add remaining olive oil, garlic, thyme, salt, pepper, and Worcestershire and stir until incorporated. Add flour and stir until fully combined, then add broth and milk. Increase heat to medium-high, cover, and let simmer for 10-15 minutes. Remove lid and allow to continue to cook for a few minutes to thicken.

Add cooked and drained pasta then serve!