Creamy Garlic Herb Mushroom Spaghetti #vegan #pasta

Creamy Garlic Herb Mushroom Spaghetti #vegan #pasta

Mushroom spaghetti with a velvety garlic herb sauce? OK, this is capital L-O-V-E on such a significant number of levels. I know – in fact, this most likely would have been a superior fit for Meatless Monday. It's a pleasant method to switch up spaghetti and make it something somewhat more veg-accommodating and, um, what's the word? GAHHHHH?

Be that as it may, when we're discussing spread and garlic doused mushrooms hurled with crisp herbs and covered in a rich sauce all served up on steaming hot pasta. That, my companions, needn't bother with a Meatless Monday. In my reality, that can happen anytime.


Creamy Garlic Herb Mushroom Spaghetti #vegan #pasta #spaghetti #meatless #dinner

This Rich Garlic Herb Mushroom Spaghetti is absolute solace nourishment! Straightforward fixings, prepared in around 30 minutes. Veggie lover.


  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional 1/4 cup water, broth, milk or cream (optional)
  • 1/4 cup fresh parsley (more to taste)


  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

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