Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3–4 minutes.
Add 2 cups of sliced mushrooms to the skillet. Cook until the mushrooms are softened and golden brown, about 5–7 minutes.
Pour in 2 cups of vegetable broth and add 1 tablespoon of Dijon mustard and 1 teaspoon of paprika. Stir well to combine.
Reduce the heat to low and add 1 cup of full-fat coconut milk. Simmer for 5–7 minutes until the sauce thickens slightly.
Taste and season with salt and pepper as needed.
Serve over cooked pasta and garnish with freshly chopped parsley.
