Creamy Mushroom Spaghetti

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

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!

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