One Pot Mushroom, Coconut & White Wine Pasta

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.

One Pot Mushroom, Coconut & White Wine Pasta

Ingredients:

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!

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