Begin by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions. Once cooked, reserve about 1/2 cup of the pasta water and drain the rest. Set the pasta aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until fragrant and translucent.

Stir in the minced garlic and continue cooking for an additional minute.

Toss in the sliced mushrooms, and let them cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth, followed by the coconut milk or vegan sour cream, soy sauce, and paprika. Stir everything together and bring the mixture to a simmer.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss it in with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

Once everything is well combined and heated through, remove from heat and garnish with fresh parsley.