Spaghetti with mushroom sauce

On the one hand, we put to boil in a saucepan with water for about 8 minutes the whole wheat pasta that we are going to use.

On the other hand, heat a tablespoon of extra virgin olive oil in a frying pan.

Add the previously sliced onion and garlic to the frying pan over low heat so that they do not burn and let them brown.

When the onion and garlic start to color, add the sliced mushrooms to the pan. Next, add two tablespoons of water, salt, pepper and nutmeg (I add salt and pepper when I fail, I do it by eye) and stir.

After 2 or 3 minutes add the diced ham, leave it over medium heat for another two minutes and continue stirring.

In this step is when we sprinkle the oat flour on top of the mixture in the pan, stir a few seconds and pour the almond drink on top and stir over medium heat. I have used almond drink (a sweeter sauce comes out), if you do not like such a sweet sauce you can change it perfectly for oat drink or you can also use soy drink.

Let the mixture cook over low heat and stir until you see that it is getting the thickness you like. The longer it is on the heat the thicker the sauce will be. If you see that it is too thick and you do not like the sauce so thick, you can fix it by adding a little more vegetable drink.

Taste the sauce and this is the moment to rectify the flavor if you want to add a little more salt, pepper or nutmeg according to your taste.

We plate the spaghetti that you have boiled in the first step and that we must have reserved. And pour the sauce on top. And ready to enjoy. In my case, I have added a little bit of chopped garlic once everything has been served. I hope you like it and I encourage you to make the recipe.