Serves 4-6 depending on portion size.

cooking oil for frying
1 small-medium yellow onion
2 pints sliced portabella mushrooms
2.5 cups vegetable broth
1/3 cup tahini (sesame paste)
2 tablespoons wheat flour
2-3 sprigs fresh rosemary chopped
Ground black pepper
Salt, if desired
Soy sauce
16 oz wide pasta noodles (bow ties, shells, etc.)

1 small-medium yellow onion 2 pints sliced portabella mushrooms 2 5 cups vegetable broth 1/3 cup tahini (sesame paste) 2 tablespoons wheat flour 2 -3 sprigs fresh rosemary chopped 16 oz wide pasta noodles (bow ties, shells, etc.)

Sauce:
1. Bring broth to a boil.
2. Add tahini and simmer until it is no longer clumpy.
3. Add flour and stir.
4. Let simmer a few more minutes to thicken then reduce heat to low

Mushrooms:
1. Heat oil in pan
2. Add onions and mushrooms and fry for a few minutes
3. Season with pepper and a few splashes of soy sauce. Fry until mushrooms are almost desired consistency

Putting it all together:
1. While the noodles are cooking, pour the sauce over the mushrooms. Add rosemary and more pepper. Add salt, if desired. Turn up heat to let simmer gently. Do not overdo the heating or the sauce will thicken too much.
2. Turn off heat for mushrooms and sauce. Add the noodles while still hot to the mushroom and sauce mixture.
3. Mix everything together and serve.