In a skillet over medium to high heat melt the dairy free butter, sauté mushrooms until they have started to wilt and then stir through crushed garlic. Give the milk and flour a quick stir to pick up the flour from the bottom of the bowl and then pour over the mushrooms, add half of the chopped parsley, paprika, salt, pepper and lemon juice. Lower heat to low - medium, and stir through until the sauce has thickened. Add cooked pasta and stir everything together. Serve and garnish with remaining parsley.
300 grams Button mushrooms, 1 tablespoon Dairy free butter, 1 handful Fresh parsley leaves, ¼ teaspoon Paprika, ½ teaspoon Salt, 1-2 whole Garlic cloves, 1 tablespoons Lemon juice, ¼ teaspoon Pepper