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.
📖 Recipe
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.
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! :-)