Lately I’ve been experimenting with artificial lighting for my photos because trying to fit my photography into England’s stingy daylight hours is not ideal. Especially when you want to photograph your dinner recipes AT dinner time, like this one! However, although artificial lighting has allowed me to take photos whenever I like, it certainly has some drawbacks and it’s taking me a while to get used to. So please excuse any dodgy white balance and over exposure etc. you might find in my recent photos whilst I play around with it. Any way, onto the recipe…
This is one of my favourite meals that I’ve made quite a lot since I started the vegan lifestyle. I’m not sure why it’s taken me so long to photograph it and get it on the blog. Probably due to the above mentioned natural light hours / photography issues! It consists of a creamy garlic mushroom sauce on a bed of spaghetti or tagliatelle and it is SO delicious. No one believes it’s vegan when I make it for them because it’s so creamy and rich. Heaven.
- 180 g dried spaghetti
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 300 g mushrooms, sliced
For the white sauce
- 1 tbsp vegan butter or spread
- 2 tbsp plain flour, use gluten-free, if needed
- 480 ml / 2 cups unsweetened almond milk
- 1/8 tsp ground nutmeg
- 1 tsp onion powder
- Salt and pepper, to taste
- optional 5 tbsp nutritional yeast, for a cheesy flavour
- Cook the spaghetti according to the package's instructions.
- Heat the olive oil in a pan on medium heat and cook the garlic and mushrooms until soft.
- Meanwhile, in a separate pan, melt the vegan butter for the white sauce. Stir in the flour until it's combined with the butter and creates a crumbly dough. Transfer to a blender or food possessor and mix with the rest of the ingredients until smooth. Add back to the pan and simmer on a low heat until reduced and thickened.
- Once the mushrooms are cooked, add the sauce to the pan with them, along with the cooked spaghetti and heat gently for a couple of minutes.
- Serve and enjoy!