Preperation

Cut the onion into thin slices and slice all mushrooms in strips of equal thickness to the onion.

Cook the pasta

Bring a large pot of water to a boil with salt. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and set aside.

Making the sauce

While the pasta cooks, put the onion in a large nonstick skillet and add some water and the onion for sauteing and cook for around 3 minutes. Once the onion has soften add all the mushrooms and cook them for around 3 minutes.

Add the broth, soy ilk, soy sauce wine (if using), red pepper and black pepper to taste. Cook over medium heat, stirring occasionally, until the mushrooms are tender for around 12 minutes.

In a small bowl, whisk the cornstarch with .25 cup of cold water. Add the mixture to the skillet and cook, stirring until the sauce thickens.