Vegan Creamy Mushroom Spaghetti
Vegan Creamy Mushroom Spaghetti



  • 3 tbsp olive oil
  • 2 diced shallots
  • 3 tbsp flour
  • 600ml unsweetened almond milk
  • 1 tsp garlic powder
  • ½ tsp ground nutmeg
  • 400g mixed mushrooms, sliced
  • 3 crushed garlic cloves
  • 1 tsp chopped thyme
  • 350g vegan spaghetti
  • Chopped parsley
  • Flaked almonds
  • Fry the shallots in 2 tbsp of oil for 5 mins to soften, then stir in the flour and stir to make a paste. Cook for 2 mins more, then gradually whisk in the almond milk until smooth. Add the garlic powder, seasoning and nutmeg, and simmer until thickened.
  • Fry the mushrooms in the remaining oil in a separate pan for 7 mins. Add the crushed garlic and cook for 2 mins more, then add the mixture to the almond milk sauce. Season to taste. Meanwhile, cook the spaghetti in boiling salted water until al dente, then drain and mix in the mushroom sauce with a cup of cooking water. Mix in the chopped parsley and serve topped with flaked almonds.
45 mins
4 serving

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