Wallflower Kitchen

Vegan Recipes

Vegan Garlic Mushroom Spaghetti

Creamy Vegan Garlic Mushroom Spaghetti 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. 

Creamy Vegan Garlic Mushroom Spaghetti




Creamy Vegan Garlic Mushroom Spaghetti

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
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Ingredients

  • 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

Instructions

  1. Cook the spaghetti according to the package's instructions.
  2. Heat the olive oil in a pan on medium heat and cook the garlic and mushrooms until soft.
  3. 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.
  4. 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.
  5. Serve and enjoy!

 

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Comments

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  1. This dish was absolutely amazing. Even my Omni husband loved it. I added seasoning salt, oregano and rosemary to the blend and threw in some baby spinach at the end. This is now my go to favorite ' thank you sooo much!!!
    Reply

  2. Hi, I tried this recipe for dinner last night and absolute loves it! It was delicious, I was wondering if I could share this with my reader on my blog?
    Reply

  3. This was so good. I made minor modifications. When blending the ingredients for the sauce I th reward in a few garlic gloves to give it more of a garlic cream flavor. I also added dried parsley (parsley goes with everyrhing...lol). Once I mixed everything back on the stove I also tossed in fresh baby spinach. It was a nice little additon. Thanks so much!
    Reply

  4. Is there a substitute for nutmeg? And can I use fresh onion instead of powder? Your recipe looks AMAZING and SO GOOD!
    Reply

    • Thanks Michelle! You can leave out the nutmeg and onion powder - they do add something extra but it should still be nice without. Perhaps you could fry some finely chopped onions in with the mushrooms instead. Let me know how you get on!
      Reply

  5. Just made this!! And it's delicious. Best of all, it was so easy to make. Putting the sauce mixture back in the pan to thicken up is super important otherwise it'll be way too runny.
    Reply

  9. My sauce turned out really liquidy for some reason. I only had a cup and a half of almond milk so I added a half of cup of veggie broth to make up for it and only added 4 tblsp of nutritional yeast. Do you think that would have made that much of a difference? Other than the consistency it was really tasty and easy though.
    Reply

    • Sorry this is my fault, I left out that you need to add it back to the pan and reduce it! My apologies, I've amended the recipe. Glad it still tasted good though :-)
      Reply

  10. I totally feel you with the light situation. Here in Alaska we are finally gaining some daylight! I'd go to work in the pitch dark and come back home in the pitch dark. Makes it very difficult to take good photographs and using artificial light is tricky. Your photographs are beautiful!! Also, this looks scrumptious! Who says you need cream and butter??
    Reply

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