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!
Ingredients
5 Dried Shitake mushrooms
2 king oyster mushrooms
5/6 oyster mushrooms
1 onion
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)
150g spaghetti
A bunch of parsley (save some for garnish)
Step 1
Soak the dried shitake mushrooms in hot water for 30-45 minutes, then drain them saving 250ml for the sauce.
Step 2
Chop all mushrooms, onion and garlic and add into a pan on medium heat with a little oil, cook for 2 minutes.
Step 3
Add all ingredients (except the pasta) and let simmer on a medium heat for 15/20 minutes.
Step 4
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)
Step 5
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!
