Make Spaghetti

1. Bring a large pot of water to boil. Once boiling add 16 ounces of spaghetti noodles and cook according to package directions. Drain pasta and set aside.

Make the White Sauce

1. In a deep skillet, over medium heat, melt 4 Tablespoons vegan butter. Once melted whisk in 2 Tablespoons flour and 4 pods minced garlic. Cook about 2 minutes or until golden.
2. Next, slowly whisk in 1 ½ cups oat milk a little at a time to thicken the sauce.
3. Once all of the non-dairy milk has been added, season with 1 teaspoon salt and ½ teaspoon pepper and simmer about 3-5 minutes. The consistency should coat the back of a spoon.
4. Remove the sauce from the heat and pour into a deep casserole dish. Toss the pasta with the white sauce to evenly coat.

Make the Red Sauce

1. In a deep skillet over medium heat, brown and crumble 1 pound ground beef. Once cooked through add 2 pods minced garlic and cook about 30 seconds.
2. Pour 24 ounces jarred pasta sauce over the ground beef, add 1/2 cup of water to the jar, shake it to get the remaining sauce out, and pour into the skillet.
3. Season with ½ teaspoon Italian seasoning and simmer for about 5 minutes.
4. Pour the red sauce over the white sauce coated spaghetti in the casserole pan. Bake in a preheated oven at 350°F for 30 minutes.