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Add the ingredients for the ‘egg’ sauce to the blender and blend until smooth. Set aside.
Put the spaghetti on to cook and cook it according to the package instructions.
Add the vegan butter to a pan and heat until melted. Add the sliced mushrooms, crushed garlic and smoked paprika and fry until the mushrooms are softened.
Add the cooked spaghetti into the pan with the mushrooms and toss them together.
Pour the blended sauce over the top of the spaghetti and mushrooms and toss together. Add the sea salt and black pepper and toss together until everything is coated and heated together in the pan.
Serve with chopped parsley and a sprinkle of black pepper.