Creamy Mushroom & Herb Spaghetti (vegan)

Name: Creamy Mushroom & Herb Spaghetti (vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 small handful a of dried porcini mushrooms; 3 fresh basil leaves; 2 cloves garlic, crushed; 4 servings a good grinding of black pepper; 4 larges portobello mushrooms; 1 Tbsp cold pressed rapeseed oil

You can never have too many side dish recipes, so give Creamy Mushroom & Herb Spaghetti (vegan) a try. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 83 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up an of porcini mushrooms, basil leaves, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Soak the dried mushrooms in enough boiling water to cover them and set aside.

Ingredients you will need

Dried Mushrooms

Water

Cook spaghetti according to packet instructions.

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Spaghetti

Saute the portobello mushrooms in the rapeseed oil and garlic until browned and juicy. Season with black pepper while they are cooking.

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Portobello Mushrooms

Black Pepper

Canola Oil

Garlic

Drain and rinse the re-hydrated mushrooms.

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Mushrooms

Add to a blender along with half the mushrooms, the soya yoghurt and a few basil leaves. Whizz until smooth. If the sauce is too thick, thin with a little soy milk or other dairy free milk.

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Sauce