We're switching things up with a delicious, creamy mushroom sauce tossed with perfectly cooked pasta! This dish is a mushroom lover's dream!
8-ounce package spaghetti noodles
1 tablespoon olive oil
8 to 10-ounces crimini mushrooms sliced
4 tablespoons vegan butter
1/3 cup whole wheat flour
2 cup vegetable broth
salt and pepper to taste
green onion or flat-leaf parsley
vegan parmesan cheese (optional)
Cook the pasta according to the package directions.
Meanwhile, sauté mushrooms in olive oil over medium heat just until mushrooms are tender; three to five minutes. Remove mushrooms from the pan and set them aside.
Melt the 'butter' in the same pan, then add the flour. Stir over medium heat for two to three minutes or until the mixture begins to brown. Slowly whisk in the vegetable broth and cook over medium heat until the sauce starts to simmer and thicken, stirring constantly.
Stir the mushrooms into the sauce and remove the pan from the heat—season with salt and pepper to taste.
Spoon the mushroom sauce over the pasta and toss gently. Garnish with chopped green onion or flat-leaf parsley.
