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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the pasta according to packet instructions.
Fry mushrooms in olive oil over medium heat until they are softened and lightly browned.
Add the flour and stir to combine with the mushrooms.
Slowly add the almond milk, a little at a time, stirring constantly until a thick sauce is formed.
Add nutmeg and a good grinding of black pepper to the sauce.
Add spinach to the pan, cover, reduce heat and cook for 5 minutes until the spinach has wilted.
Drain the cooked pasta and toss with the sauce.
Sprinkle with parsley before serving.
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For a richer flavor, you can substitute almond milk with cream.
Can I use a different type of milk?
Yes, you can use any milk of your choice, such as cow's milk or soy milk.
How can I make this dish gluten-free?
Use gluten-free pasta and substitute the plain flour with a gluten-free flour blend.
Can I add more vegetables?
Absolutely, feel free to add vegetables like bell peppers or zucchini for extra flavor and nutrition.
Is there a substitute for nutmeg?
You can use cinnamon or allspice as a substitute for nutmeg.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
