Creamy Vegan Garlic Mushroom Spaghetti

I have just discovered this great website called  Wallflower with recipes from Aimee who lives in England. She posts a lot of vegan recipes, meals and desserts. Her posts look delicious. This is the first time that I've tried making a creamy spaghetti dish for my 2 girls with dairy allergies. 

Here's what I did. 
1) boiled the water for pasta and sautéed the mushrooms with garlic while doing that
2) While pasta was cooking, made the white sauce
3) Combined white sauce, with mushrooms, and then mixed with the pasta

Creamy Vegan Garlic Mushroom Spaghetti (~from Aimee of Wallflower Kitchen)

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 (Used Earth Balance)

·        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 flavor (did not use)

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. (This leaked everywhere in my food processor so I didn't do this step for very long..) 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!