Ingredients

• 150 grams of spaghetti (or similar)
• 4 tablespoons of margarine
• 3 cloves of garlic
• 450 grams of mushrooms
• 2 tablespoons of plain flour
• 1 teaspoon of herbes de provence (mixed herbs)
• 1.5 cups of soya milk
• 3 tablespoons of olive oil
• 0.25 cups of fresh parsley

Method

1. Chop the mushrooms
2. Heat the water for the pasta
3. Add two tablespoons of margarine to a small non-stick saucepan over a medium heat (7)
4. Crush the two garlic cloves and saute for a minute until fragrant
5. Add the flour and herb de provence, cook for a minute to cook out the flour taste
6. Add the milk slowly, whisking to incorporate
7. Once all the milk is added, let the mixture simmer until thickened
8. Put the pasta on
9. In one pan, melt two tablespoons of margarine over a medium heat (7.5) and saute the mushrooms with one crushed clove of garlic for 5-10 minutes
10. Mix the mushrooms with the sauce and stir through the parsley
11. Serve the spaghetti with the sauce on top - tasty!