A light version of a creamy spaghetti goodness, very few ingredients but a whole lotta taste. I've taken a lot of inspiration from the 'Chef' movie on this one, when I saw Scarlet's pasta I was in love, so I thought I would give it a go with the addition of cream.
Prep time: 5 mins
Cooking time: 15 mins
Difficulty: Easy
Serves: 2
Macro breakdown: Calories: 358 kcal, Protein: 9g, Carbs: 43g, Fat: 17g (per serving)
Ingredients:
100g spaghetti or tagliatelle
1 tbsp olive oil
2 small shallots
4 cloves chopped garlic
120ml Alpro soya cream
150g sliced chestnut mushrooms
Salt and pepper
Chopped parsley (optional)
Grated vegan cheese (optional)
Method:
Preboil pasta: Boil the pasta for 8-10mins in water with some olive oil mixed in. This will stop the pasta from sticking together. Drain once boiled, you can save some pasta water in case required later.
Whilst the pasta is boiling, fry the 2 chopped shallots, 4 cloves of chopped garlic, and 150g sliced mushrooms in 1 tbsp of olive oil on a low heat.
Once cooked add in 120ml of soya cream and drained pasta and stir to combine. If it seems a bit dry add 2-3 tbsp of the pasta water to loosen it up a bit. Season with salt and pepper to taste and leave to simmer for 3mins.
Enjoy with a side of garlic bread or salad!
Notes: You don't have to use mushrooms in this, sometimes I make this with spinach or even brussels sprouts!
Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE
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