Mushroom and Asparagus spaghetti with a cheezy white sauce by @dmullnutri
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Mushrooms fried in garlic and a truffle-infused cooking oil with lemon-fried asparagus, added to wholewheat spaghetti and coated with a creamy vegan cheese sauce.
150g wholewheat spaghetti
2tbsp truffle-infused olive oil
1tbsp plain flour
240ml soya milk
1.5 tsp nutritional yeast
¼ tsp garlic powder
¼ tsp paprika
¼ tsp thyme
1 garlic clove
Boil the spaghetti in salted water.
Next, heat the oil in a small sauce pan on medium heat, then add the flour and whisk together to coat the flour. This is the base of your cream sauce.
Then, add the soya milk gradually and continue to whisk to get rid of the lumps. Leave to heat on medium heat and whisk until desired thickness (takes about 10 minutes). Once ready, add salt, pepper, nutritional yeast, garlic powder and any other flavours you like.
Meanwhile, fry the mushrooms in paprika, thyme and garlic over a medium heat for about 7 minutes. Then, add the asparagus to the pan with a splash of lemon juice and turn the heat up. Fry for 5 minutes then remove from heat. Season.
TIP: Use the biggest frying pan you own for the mushrooms. Mushrooms need space whilst they’re cooking – if they’re overcrowded they will sweat and you’ll end up with soggy mushrooms and a load of water in the pan! Rather than stirring them constantly, try leave them to cook evenly on each side before flipping over once or twice.
Drain the spaghetti, add to the pan with the asparagus and mushroom, then add as much white sauce as you like. I didn’t use all the sauce as didn’t want it too creamy but there’s definitely enough of it if you want ultimate creamzZ.