1 tbsp non-hydrogenated margarine
2 small onions, chopped
1 1/2 lb (680 g) sliced fresh portabella mushrooms (we used the mini ones – if you have the full-sized ones, cut up into 3 cm by 1 cm slices)
2 bay leaves
1 tsp dried thyme
1 cup (250 mL) low sodium vegetable broth (or use imitation beef flavour cube)
1 tbsp tomato paste
1/2 cup (1/2 of 230g tub) vegan cream cheese of choice
1/4 cup chopped fresh parsley
375g hot cooked whole grain fettuccini noodles, broken up before cooking
Add margarine and onions to skillet; cook on medium heat 5 minutes or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 minutes, stirring occasionally.
Add broth and bring to boil. Simmer uncovered on low heat 3 minutes or until slightly thickened. Add tomato paste and cream cheese spread; stir in until melted.
Remove and discard bay leaves. Stir in parsley. Serve over noodles.