– Olive oil – Leeks – Mushrooms – Garlic cloves – Thyme leaves – Kosher salt – Vegetable broth – Tamari or soy sauce – Worcestershire sauce – All-purpose flour – White wine – Full-fat coconut milk – Tahini – Nutritional yeast – Paprika – Dijon mustard – Pasta – Dill – Black pepper
Cook half of the mushrooms and leeks over medium-high heat in olive oil. Cook for 8-10 minutes, then add HALF of the minced garlic and fresh thyme with a bit of salt and cook for 2-4 minutes. Deglaze the pot with the second batch of mushroom with white wine, then pour in the “vegetable broth roux” mixture and bring to a simmer.
Pour in the coconut milk, tahini, nutritional yeast, paprika, and salt. Simmer the sauce for 10 minutes until thickened and very creamy. Finish with Dijon mustard.