Creamy Vegan Mushroom Spinach Sauce

Craving a little creamy comfort sauce give this one a try... very quick to make. I served it over spaghetti squash, but you could use the pasta or rice of your choice. Feel free to add whatever vegetables you want. I added spinach, you could use kale or broccoli as well.

I will throw in the step for cooking the spaghetti squash for those interested.
Yields about 4-5 servings and takes about 15 minutes to prepare the sauce.

Ingredients:

    * 4 Tablespoons of dairy-free soy margarine - I like Earth Balance.!
    * 2 large cloves garlic, minced
    * 16 ounces sliced mushrooms
    *  1/2  to 1 cup of Spinach - depends on how much you like.  I use frozen when I don't have fresh.
    * 1 T. all-purpose flour - I use soy flour
    * 1 cup plain soy milk
    * 1/4 cup dairy-free sour cream
    * 1/4 t. salt, plus more to taste
    * Freshly ground black pepper, to taste

Preparation:

1.   In a large saute pan, heat 2 T. of the soy margarine over medium-high heat. Add the garlic, mushrooms, and  spinach.  Cook until the mushrooms are fragrant and soft, about 4 minutes. Transfer the mushrooms and garlic to a large bowl and set aside.

2. In the same saute pan over medium-high heat, heat the remaining 2 T. soy margarine and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the soy milk until the mixture is smooth. Add the dairy-free sour cream, salt, and pepper, and stir until well combined. Add the mushrooms, spinach, and garlic to the sauce, and cook for about 2 minutes more.

3. Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles. Portion the (pasta, rice, spaghetti squash) onto individual plates and add freshly ground pepper to taste. Serve immediately.

1.   In a large saute pan, heat 2 T. of the soy margarine over medium-high heat. Add the garlic, mushrooms, and  spinach.  Cook until the mushrooms are fragrant and soft, about 4 minutes. Transfer the mushrooms and garlic to a large bowl and set aside.

2. In the same saute pan over medium-high heat, heat the remaining 2 T. soy margarine and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the soy milk until the mixture is smooth. Add the dairy-free sour cream, salt, and pepper, and stir until well combined. Add the mushrooms, spinach, and garlic to the sauce, and cook for about 2 minutes more.

Roasting a Spaghetti Squash is very simple:
1) preheat oven to  350 degrees.
2) wash the squash.
3) cut  the squash in half lengthwise.
4) remove stringy seeds and pulp - discard
5) rub olive or plant based on both sides of the squash
6) sprinkle inside of squash halves with salt and pepper to taste.
7) place cut side down onto a  baking pan
8) place in preheated oven and roast for about 45 minutes
9) remove from oven
10) using fork, scoop out the inside of the squash - it will be stringy.
11) season with salt and pepper and serve with sauce of your choice or as a side to another dish.

Very sweet and I love using it instead of pasta for most of my sauces.

Spaghetti Squash - is a lower calorie alternative to pasta & rices.  It is full of Vitamin A, Folate, and Calciium.
Full Nutrient Values here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2