Mushroom & Tomato Pasta

That headline is not very good. I should list all the ingredients in the opening, because they came together so well and created a creamy, deep flavoured pasta dish. The recipe is from @veganvida23, one of my favourite accounts that you should definitely check out. Warning – don’t scroll through the feed when you’re hungry!
You’ll find the link to the original post in my Stories, and here’s my take:
Boil 3 servings of short pasta. Finely chop 3 cloves of garlic and a small onion and sautée in olive oil a pan. Add about 2 dl each of baby button mushrooms, broccoli in small pieces and cherry tomatoes cut in halves. Dissolve a cube of vegetable stock in 1 dl of hot water. Spoon the hot stock into the pan so the veg won’t stick and to steam the broccoli. Cook for 3-4 minutes. Stir in 2 tbsp of vegan butter. Add 0,5 dl coarsely chopped walnuts and lots of fresh thyme. Drain the pasta and add it to the pan. Stir well to cover everything in the sauce. Season with salt and pepper and a drizzle of olive oil.