I love creamy pasta, its my comfort food and this week I was lucky enough to have lots of mushrooms delivered in my vegetable box!
5 Dried Shitake mushrooms
2 king oyster mushrooms
5/6 oyster mushrooms
5 cloves of garlic
250ml coconut milk
250ml vegetable stock (I used a stock cube and the water from the soaked shitake mushrooms)
A glug of of white wine or cooking wine
2 tsps Italian herbs
1 tsp paprika
1 tsp Dijon mustard
1 tsp nutritional yeast (I made mine without this as I didn’t have any, but it’ll deepen the flavour)
A bunch of parsley (save some for garnish)
Soak the dried shitake mushrooms in hot water for 30-45 minutes, then drain them saving 250ml for the sauce.
Chop all mushrooms, onion and garlic and add into a pan on medium heat with a little oil, cook for 2 minutes.
Add all ingredients (except the pasta) and let simmer on a medium heat for 15/20 minutes.
In a saucepan bring to boil some water with a pinch of salt and some oil, then add the spaghetti and cook until soft. Then drain, but save a little of the water with the pasta (this will thicken the sauce)
Combine the spaghetti and the sauce, stir well and heat for another minute. Then take off the ho and let stand for 2 minutes. Then you can eat!