Too Tasty II Mushroom Spaghetti

A favorite spaghetti recipe, with two types of mushrooms. My favorite mushrooms the Portobello Mushrooms and the Brown Chestnut Mushrooms.
I make a creamy white sauce using coconut milk and soy cream, that makes it taste that much better!
Ingredients :
500 gm Spaghetti Pasta
500 gm Chestnust Mushrooms
2 Large Portobello Mushrooms
300 gm Green Peas
4 Tbs Olive Oil
4-6 Cloves of Garlic
1 Vegetable Bouillon Cube
1 Tsp Nutmeg
150 ml Coconut Milk
Method :
- Bring 1 Litre of Water to Boil
- Add the spaghetti and cook till Aldente (about 9 Minutes)- check pack for cooking instructions
- Add 1 tbs Olive oil and some salt if you wish
- Meanwhile clean out your mushrooms
- Slice the mushrooms
- Peel, Wash, Crush and Slice the Cloves of Garlic
- Add 3 tbs Olive Oil in cooking pan and heat it up
- Add the Mushrooms and sauté to cook
- Add the garlic and keep stirring
- Add the vegetable bouillon cube
- After blanching the peas in hot water and salt for over 1 minute, add the peas to the pan
- Stir the peas and mushrooms together
- Add 150 ml of Coconut Milk, then 50 ml of Soy Milk and keep on stirring
- Add 1 tsp of nutmeg and keep stirring
- Add the Cooked Spaghetti, cover and let it simmer and cook for 2 minutes
- Add a little of the pasta water and turn it a bit. Keep stirring for a further minute till ready.
- Serve while hot!
- Enjoy :)

[@genas.shari-mariyahrm.4686]

NICE, I LIKE IT. ***

[@vegandishjourneys]

I'm glad you like it 😍 !