Our lovely friend @naturally.sassy shares her vegan One Pot Mushroom, Coconut and White Wine Pasta - a healthy and warming dish, perfect for a quick weeknight meal.
2 Leek
2 cloves of garlic
450g Asparagus
350g Mushrooms
400g Spaghetti
1 Litre (4 ½ cups) Vegetable Stock
⅓ cup White Wine
½ cup Coconut Cream
Bunch of Parsley
2 teaspoons freshly grated Lemon Zest
Juice of ½ Lemon
Salt & Pepper to Season
Watch Naturally Sassy cook this delicious dish here.
Method:
Step 1: Prepare your vegetables. Slicing the mushrooms, cutting the asparagus into 5cm lengths and chopping the leeks.
Step 2: Add the stock to a pan with the spaghetti, leeks, mushrooms, asparagus and 2 cloves of minced garlic. Drizzle with olive oil and add a splash of white wine. Season with salt and pepper.
Step 3: Place over a high heat and when it starts to bubble, set your stopwatch or timer for 7 minutes, leaving the mixture to cook at a gentle boil. Move the spaghetti around regularly at this time so they don’t get stuck together.
Step 4: After 7 minutes, add the coconut cream, lemon zest and parsley. Let cook for a further 2-3 minutes until the pasta is tender and ready to eat. Remove from the heat and let cool slightly before serving.
Step 5: Serve up, and garnish with parsley and a squeeze of lemon juice. Tuck in!
