Spaghetti with mushrooms and truffles

Cut the onion and mushrooms into pieces (I used shiitake, but mushrooms are also good).

Heat the oil in a frying pan and sauté the onions and garlic powder. Add the mushrooms and sauté until golden brown.

Set aside some mushrooms to decorate, and beat the rest together with the milk (it can be replaced by vegetable drink) and a little of the pasta cooking water, until the desired texture is obtained.

Cook the pasta and remove from the pot a couple of minutes before it is ready. Save a little of the cooking water. Mix with the sauce and add the truffle sauce and Parmesan to taste.

Serve and garnish with the reserved mushrooms on top.