Boil a 16 oz package of pasta according to package directions.
Warm the minced garlic in butter at the lowest heat setting while you are washing and slicing the mushrooms.
Toss in the sliced mushrooms and sprinkle them with 1/2 teaspoon of salt then turn up the heat to medium.
Saute the mushrooms for about 5 minutes until they turn darker and start to release their juices.
Add 1 cup of vegan sour cream, 1 cup of vegetable broth (or water), and 2 tablespoons of nutritional yeast (optional) and stir well.
Let it come to a slow boil, then add cooked and drained pasta of choice and toss well until combined.
Add salt and pepper to taste and garnish with parsley if desired.
Notes
Serve the pasta immediately, it's the creamiest when hot.
The cream sauce will seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
Feel free to toss in broccoli or other vegetables along with the mushrooms if desired.
Spinach is also a delicious addition to this dish, but be sure to add it along with the pasta at the end of cooking and allow it just to wilt in the pasta sauce so that it doesn't overcook.
It's delicious with a squeeze of fresh lemon mixed in at the end of cooking.