Now that fall is really here, and I had to take the outer shell of my winter coat out of the closet, I am craving more warm comfort foods. This mushroom cream sauce, served over spaghetti squash, fit the bill perfectly. Of course, I paired it with a slice of whole wheat bread to soak up any sauce left in the dish!
This recipe is vegan, so there is no ‘cream’ at all. It calls for almond milk and good old fashioned cornstarch to thicken it up. I followed the recipe fairly closely, although I cooked the shallots along with the mushrooms, and left out the non-dairy creamer. You could make the mushroom sauce alone and serve it over pasta, but spaghetti squash is a nice alternative and makes this a vegetable packed meal. Plus, baking the spaghetti squash in the oven warms the house just a little bit before it’s time to turn the heat on!