So I decided to give spaghetti squash a second go. I’m in full blown testing-recipes-for-our-annual-detox mode and this one fits the bill. I also happened to have all the ingredients on hand, and usually do. I prepped the squash just like Emily did in her recipe but doctored up the sauce recipe. Since I’m on a chipotle kick, I added a couple of those to add some heat.
Vegan Mushroom Cream Sauce
- 3 cups sliced mushrooms
- 2 cups unsweetened Almond Milk
- 1/4 cup nutritional yeast
- 1 Tbls chopped chipotles in adobo sauce
- 2 tsp cornstarch
- salt and pepper to taste
To Prepare: Start with 1 full package of mushrooms, and sauté in a little bit of oil or Earth Balance. Let these cook about ten minutes, stirring frequently , so that they are nice and soft and starting to brown. Stir in the almond milk. Bring it up to a simmer and let it cook down a bit, concentrating the flavor and preparing a good base for the sauce. Stir in the chipotles and nutritional yeast. Make a slurry with the cornstarch and a tablespoon of cold water. Stir it into the cream sauce and whisk continually. Season with salt and pepper and serve over spaghetti squash.