Spaghetti in a deliciously creamy sauce. A simple sentence, the dish it describes however, has a profound impact…! Chestnut mushrooms…golden brown onions…aromatic garlic, all in a wonderfully seasoned sauce. Get your favourite fork, and swirl spaghetti around in loops of perfect pasta. A few days ago I bought a juicer! (Hopefully many juicing stories to soon follow!) In this spaghetti, I used some of the pulp that was leftover from my juicing endeavours, these are exciting times! The juice leftovers were mainly kale and cauliflower, so a few pinches of the pulp added into this sauce was a clear way to go, very nice! Anyway, here’s the recipe, and here’s my final exclamation mark…!
You will need…
❄️ 120g wholewheat spaghetti
❄️ 200ml unsweetened almond milk
❄️ 1 medium onion
❄️ 2 garlic cloves
❄️ 1 handful chestnut mushrooms
❄️ 1/2 – 1 vegetable stock cube
❄️ Small handful of finely chopped kale (or use your leftover kale pulp/fibre)
❄️ 1 1/2 tsp sunflower oil
❄️ 10g wholewheat flour / any gluten free alternatives
How to make:
1) On medium heat, add a little sunflower oil to a pan and leave to heat up whilst you finely chop two garlic cloves, and dice one medium onion; add to the pan and leave to cook for around 5 minutes until they start to go brown in colour.
2) Wash and chop your mushrooms, add to the pan and cook for a further 7-10 minuets.
3) At the same time, half fill a pan with water and add the spaghetti, heat on full until the water begins to boil, at which point, reduce heat to low (making sure the pasta is submerged in water) and cook until al dente (around 7-10 minutes).
4) To the onions, mushrooms and garlic, add 200ml of almond milk, the flour (add as much or as little as you want to get the consistency of sauce you want), the vegetable stock, kale (finely chopped) and any sea salt and pepper to season; cook for around 10 minutes.
5) Drain the pasta and serve with the sauce, close your eyes and imagine you’re in Italy: piatto ricco, mi ci ficco!