Alright, so the picture is a little blurry because it was taken with a camera phone, but this was some pretty damn fine pasta.

Here's the gist:
-your favorite noodles
-2 handfuls of Chanterelle mushrooms
-1 and a half handfuls of Shiitake mushrooms
-Unsweetened soy milk
-lots and lots of vegan butter
-olive oil
-white wine
-shallots
-garlic
-parsley
-salt and pepper

So I started by sauteing 1 big shallot (about the size of 2 normal shallots) and 2 cloves of garlic in both olive oil and butter. When the shallots get a little translucent, add close to a cup of soy milk, more butter, and probably 3/4 cup of white wine.

In a separate pan, saute both the shiitake's and chanterelle's in butter and olive oil, but not too much. When they look like they're starting to sweat out and change to a darker color, throw them into the sauce.

Now you should start boiling your noodles.

At this point its a waiting/balancing act. You need to watch your sauce (adding more butter or milk as you go along to maintain a really creamy consistency). When you are pretty sure the noodles are about done, throw a handful of fresh parsley into the sauce, along with some salt and black pepper (to taste, of course.)

Drain the pasta, toss it all together, top with a little more fresh parsley and nutritional yeast (or parmesan cheese) and bing, cherry vanilla, you've made yourself some damn fine pasta too. The sauce should be creamy, but also packed full of mushrooms. You want a super earthy, creamy, and buttery flavor.