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.
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
Yield:
2
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
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
- ⅛ tsp ground nutmeg
- 1 tsp onion powder
- Salt and pepper, to taste
- optional 5 tbsp nutritional yeast, for a cheesy flavour
Instructions
- 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!
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 430Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 16mgSodium 219mgCarbohydrates 53gFiber 11gSugar 5gProtein 20g
This data was provided and calculated by Nutritionix. For a more accurate breakdown, you can use sites such as myfitnesspal.com using the exact products you used.
Emma says
Hello,
I LOVE this meal. I was wondering if you had the nutritional breakdown. It would be greatly appreciated if you could send that on.
Thank you,
Emma
Aimee says
Hi Emma, sorry your comment didn’t get through til now for some reason. I’ve just updated the nutritional info for you but please bear in mind it was automated and if you want a more accurate breakdown, you can use a site such as myfitnesspal.com using the exact products you used in the recipe. Hope this helps give a rough idea though!
Amber says
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!!!
Megan says
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?
DJ says
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!
DJ says
I meant *threw in a few
Aimee says
Oh yum! So happy you enjoyed it :-)
Michelle says
Is there a substitute for nutmeg? And can I use fresh onion instead of powder? Your recipe looks AMAZING and SO GOOD!
Aimee says
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!
Vicky says
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.
Aimee says
Yay! I’m so glad you enjoyed it Vicky! It’s one of my favourite week-night meals. Thanks for letting me know how you got on :-)
Kelcea says
Hey this recipe sounds awesome, but can I use spelt flour instead of plain flour?
Thank you! :)
Aimee says
Any flour should be fine, Kelcea :-) Let me know if you give it a try!
Erin says
Sorry just re read! Haha
Aimee says
Let me know if you give it a try! :-)
Erin says
Just wondering where the garlic comes in? Looks so good!
Rachel says
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.
Aimee says
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 :-)
Kathleen Henry @ Produce On Parade says
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??
Sarah | Well and Full says
I never would have guess these photos were shot with artificial light! They’re beautiful! :)
Nadia says
Looks delicious, perfect comfort food :D