Clean and slice the mushrooms.

Peel and finely dice the shallot.

Set up a saucepan and heat the oil in it.

Sauté the shallots in it until translucent and add the mushrooms.

Fry together until the mushrooms have softened.

Add the noodles and deglaze with about half of the vegetable broth.

Mix everything together and simmer with the lid on.

Stir in between so nothing burns. When the noodles have softened significantly, add the cream alternative and the soy sauce.

When the liquid becomes less, top up with the remaining vegetable broth. Depending on the type of pasta, a little more or a little less broth may be necessary. There must always be enough in the pot to cover the bottom layer.

As soon as the noodles are al dente you can taste them.

Use salt, pepper and lemon juice for this. Yeast flakes can also be used for a cheesy note if you like.