Vegan Soy Milk Cream Pasta

8oz pasta of choice (4 servings, I've used spaghetti or macaroni)

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups soy milk (or almond milk)

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder (try 1 1/2 tsp next time)

1 tsp onion powder

1/4 tsp garlic salt

freshly ground pepper

(try melting in 1/4-1/2 cup Daiya mozzarella next time)

Cook spaghetti according to package directions

While spaghetti is cooking, heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Mix in spaghetti and remove from heat

Season with salt and pepper to taste

Altered from Cookpad recipe Easy Creamy Pasta with Mushrooms and Soy Milk