Pasta with Creamy Mushroom Sauce

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

While the pasta cooks, heat a large skillet over medium-high heat and sauté the chopped onion until softened, about 3-4 minutes.

Add the crushed garlic to the skillet and cook for 1 minute until fragrant.

Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

Pour in the cooking sherry and scrape the bottom of the skillet to deglaze, letting it reduce slightly for 2 minutes.

Reduce heat to medium and stir in the Tofutti cream cheese until melted and smooth.

Gradually add the soy milk while stirring constantly to create a creamy sauce.

Season the sauce with basil, oregano, thyme, salt, and pepper, stirring to combine.

Simmer the sauce for 2-3 minutes to allow the flavors to meld.

Drain the cooked pasta and transfer to a serving bowl or individual plates.

Pour the creamy mushroom sauce over the pasta and toss gently to coat evenly before serving.