Garlic Mushroom Pasta Delight

Cook the spaghetti in generously salted boiling water according to the package directions. Once cooked, drain and keep warm.

In a large saucepan, heat the extra virgin olive oil over medium heat.

Add the sliced mushrooms and cook for about 4 minutes, or until they have reduced in size. If the mushrooms absorb all the oil, add another teaspoon.

Add the minced garlic, chopped green onions, salt, and black pepper. Cook until the garlic is fragrant, and mushrooms release some additional liquid, about 1 minute.

Sprinkle the flour over the mushroom mixture and stir to combine. Cook for about 30 seconds.

Slowly add the unsweetened almond milk to the saucepan, stirring continuously to prevent lumps.

Bring the sauce to a simmer and cook until it thickens, which should take about 5 minutes.

Remove the sauce from heat and stir in the shredded parmesan cheese.

Stir in the chopped parsley.

To serve, plate the spaghetti and pour the garlic mushroom sauce on top. Garnish with extra parsley and parmesan cheese if desired. Serve immediately.