Step 1

Cook the pasta in salted water according to the package direction. Drain and set aside.

Step 2

Meanwhile, in a large skillet, heat the olive oil.

Step 3

Sauté the mushrooms and sun-dried tomatoes, for 3-4 minutes, stirring occasionally.

Step 4

Add in the spinach and garlic and continue to sauté until wilted.

Step 5

In a small bowl whisk the almond milk and flour until no visible lumps.

Step 6

Pour the milk mixture over the sautéed veggies and stir to combine. The sauce should begin to thicken almost immediately.

Step 7

While the pan is still on the heat, stir in the cooked pasta and parsley.