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.
* 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
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.