(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a small bowl, whisk the vegetable broth, tamari, Worcestershire sauce, and flour together. Stir until no lumps remain. Set aside.
Prepare the mushrooms. Wipe off any dirt with a paper towel, trim the stems, and cut into slices.
Melt 2 tablespoons of vegan spread in a large skillet set over medium-high heat. Add half of the onion, shallots, garlic, and mushrooms to the skillet and sauté until mushrooms are browned and crispy, about 8-10 minutes. Season with salt and half of the dried thyme. Transfer cooked mushrooms to a bowl and set aside. Repeat this step with the remaining onions, shallot, garlic, and mushrooms.
Pour the white wine into the hot skillet and stir, scraping up any brown bits off the bottom of the pan. Reduce heat and simmer for a few minutes, or until the wine is mostly evaporated.
Then pour in the vegetable broth mixture prepared in step 1. Bring to a simmer. Add 410ml of Flora Thickened Plant Cream, tahini, nutritional yeast, kosher salt and black pepper to taste, paprika, and Dijon mustard. Simmer until sauce is thick and creamy, about 10 minutes.
Cook the pasta according to the package instructions. Drain and toss with stroganoff sauce. Divide the pasta among 4-6 bowls and serve with a dollop of vegan sour cream on top.