Prepare the Dried Shiitakes: Soak the dried shiitake mushrooms in warm water for about 20–30 minutes until fully rehydrated. Drain and slice them thinly. Reserve the soaking water for the sauce.

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked, drain the pasta, reserving a little of the cooking water for later.

Prepare the Sauce: Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, and sauté for 2–3 minutes until fragrant and softened.

Add the Mushrooms and Deglaze: Add the sliced shiitakes to the pan and cook for another 4–5 minutes until the mushrooms release their moisture and become tender. If desired, add the white wine and let it simmer for 1–2 minutes until reduced.

Prepare the Sauce: Add the vegetable broth (or the reserved mushroom soaking water) and soy sauce to the pan. Let it simmer for 2–3 minutes. Stir in the plant-based cream and season with salt and pepper to taste. Allow the sauce to simmer for another 2 minutes to thicken slightly.

Combine the Pasta and Sauce: Add the cooked pasta to the pan with the sauce, tossing well to coat. If needed, add a little of the reserved pasta cooking water to reach the desired sauce consistency.

Serve: Plate the pasta, garnish with fresh parsley, and, if desired, sprinkle with vegan grated Parmesan cheese. Serve immediately.

Tips: For extra richness, you can sprinkle toasted pine nuts or nuts on top. If you like spicy dishes, add a pinch of red chili flakes when sautéing the garlic.