Vegan Creamy Mushroom Pasta

Cook the pasta in salted water according to package directions. Once the pasta is cooked to al-dente, reserve about 2/3 cup of the water, then drain and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms and sauté for about 4-5 minutes, until soft and lightly browned.

Add the garlic and smoked paprika. Stir and cook until the garlic is fragrant, about 30 seconds.

Pour in the beer and stir to remove any brown bits stuck to the bottom of the pan. Simmer until most of the beer is evaporated, about 2-3 minutes.

Stir in the vegan cream and pasta water, taste, and season with sea salt and pepper.

Simmer for a few minutes, then stir in the cooked pasta. Use tongs to coat the spaghetti fully in the sauce.

Garnish with freshly chopped parsley and chili flakes, and serve immediately.