These pictures really don’t do this pasta sauce justice. I ate some for lunch one day last week and then my sister-in-law (she’s living with us until December-ish) came home and had some for lunch about an hour later… and just smelling it made me crave more, even though I wasn’t hungry. It’s super tasty and is a pretty quick meal to make.
This last weekend I was out of town and therefore my husband was sent out on grocery shopping duty. For my meal plans I had put mushrooms on the list for the lasagna that I am actually making for tonight (I’ll share that recipe probably next week, so check back to get that one). I unfortunately am spatially /weight challenged and had accidentally told him an absurd amount of ounces of mushrooms for him to get. I then decided that I needed to figure something out to make with all these mushrooms and that was when this came to mind. Man am I glad I thought about that. It’s definitely going to be made again in our home!
- 12 button mushrooms, chopped
- 4 cloves garlic, minced
- 2 tbsp vegan butter
- 1 tbsp whole wheat flour
- 1 cup non-dairy milk, unsweetened
- ½ cup non-dairy plain yogurt
- ¾-1 cup packed fresh spinach
- Pepper to taste
- Sea Salt to taste
- Cook pasta noodles according to packaging.
- Spray a pan lightly with cooking spray and place your chopped mushrooms and minced garlic in the pan. Cook over medium-high heat until soft, this took about 4 minutes for me.
- Place the cooked mushrooms and garlic into a separate bowl and return the pan to the stove-top at medium-high heat. Place the butter in the pan and stir it constantly until melted. Add in the flour and whisk it together with the butter.
- Add the milk into the butter and flour mixture and stir until combined. Remove about ½ cup of the warm mixture and while stirring, slowly add the mixture to your ½ cup yogurt (If you add it directly to your pan the yogurt will curdle). Once it is well combined, pour it into the pan with the rest of the milk/butter/flour mixture and stir. Add in your cooked mushrooms and garlic.
- *My husband doesn't like big chunks of mushroom in his food so I chose to then place my sauce into a food processor and let it pulse for a bit to break it down more, but if you like it with bigger chunks then you can skip this step.
- Stir in your spinach and bring it back to a boil and let it boil until your spinach is wilted. This again took about 4 minutes for me.
- Serve over your favorite cooked pasta noodles.
If you decide to give this recipe a try, come back and let me know what you think. I’d love to hear your thoughts.