Creamy Mushroom Spaghetti

This creamy Mushroom Spaghetti is literally a combination of all of my favourite things. It is also super creamy, yet made from yoghurt so feel no guilt at all!

Ingredients (serves 1):

  • 60g Wholemeal Spaghetti
  • 1 tbsp Olive Oil
  • 1/2 White Onion, finely chopped
  • 3-4 Garlic cloves, finely chopped
  • 2 chopped Chestnut Mushrooms
  • Handful of dried Shiitake Mushrooms
  • 2 tbsp vegan Coconut Yoghurt
  • 1/2 tsp Thyme
  • 1 tsp finely chopped fresh Chives
  • Handful of chopped Kale

Method:

  1. Start my covering the Shiitake Mushrooms in boiling water for at least 20 minutes. Then cover so the heat is trapped in
  2. Boil a small pan of water and then heat up the Olive Oil in a medium pan on a low heat and sautรฉ the Onion and Garlic for 5-10 minutes
  3. Cook the Spaghetti according to packet instructions. Drain the Shiitake mushrooms and keep 1 tbsp of the water as it makes a great stock. Then add the Mushrooms to the pan containing the Garlic and Onion
  4. Continuously stir for another 5 minutes
  5. Then add the Thyme and Chives for a further minute
  6. Add the Yoghurt, Shiitake Mushroom Stock, Kale and continuously stir for 2-3 minutes
  7. Then add the cooked Spaghetti to the pan and combine
  8. Serve in a big dish and enjoy!

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