Shroom spaghetti

If you love mushrooms and spaghetti this easy to make dish will pack in some mushroom flavour with a hint of garlic. This vegetarian mushroom spaghetti will surely become a favourite as it is quick to make and easily scaled up for larger meals.

Serves: 2 people

Prep time: 5 minutes, cook time 20 minutes

Ingredients

Spelt spaghetti (enough for two people)

280g mixed mushrooms, roughly chopped

10g dried wild mushrooms (optional)

2 tablespoons of rapeseed oil

100ml milk, seasoned with salt and pepper

50 hard cheese, finely grated

1/8 teaspoon arrowroot powder

2 garlic cloves, finely chopped

Method

Put a large pan of water on to boil. Meanwhile, if you're adding the dried wild mushrooms to the dish you need to pre-soak them in a little water, then place them to the side. Grate the cheese and roughly chopped the mushrooms.

Add the spaghetti to the boiling water and cook to pack instructions. Heat the oil in a non-stick pan, add the garlic and stir briefly to flavour the oil. Season the milk with salt and cracked pepper and put to one side.

Add the chopped mushrooms and stir to cook-down. Once browned, add the milk and stir well reducing the heat.

Once the sauce has reduced a little, in a bowl mix the arrowroot with 1 teaspoon of water and add to the mushrooms. Now add the soaked mushrooms. Keep stirring.

Once the spaghetti is cooked, drain and potion to serving dishes. Add the cheese to the mushroom sauce just before serving and stir in really well. Add the mushroom mixture on top of the spaghetti and with a spoon lightly fold in. Serve with steamed broccoli or other preferred vegetables.

Tips

You can add some frozen spinach when you add in the milk mixture. No need to defrost it beforhand.

If you want to use powder garlic powder instead of fresh then just add the milk and stir it in before adding it to the pan.