I haven’t been sharing too many recipes lately (sorry!). It’s just that I’ve been so busy with the podcast release and writing, and with the kids, that I have to prioritise and make certain things my focus.
However… I made this truly delicious dinner last night and just had to get the camera out and share it with you because it was too delish not to share. This is comfort food at its best, but also healthy – so win win!
For the sauce I used an avocado, white miso paste and Oatly cream. It really is so easy and something the whole family will love, and an added bonus that it’s gluten free and plant-based (if you want it to be).
Some coconut oil for cooking
Around 10 chestnut mushrooms, sliced
1 onion, peeled and sliced
3-4 cloves of garlic, peeled and sliced
1 carton Oatly cream
2-3 tbsp white miso paste (optional for added flavour)
Spaghetti of choice (I used Dove’s Farm brown rice spaghetti)
Salt & pepper to taste
Parsley to garnish
Add the coconut oil to a large pan and cook the onion and garlic on a low heat until soft, then add the mushrooms and cook it until it’s all softened nicely.
Start cooking the spaghetti as per the packet instructions, adding some salt to the water.
Put the cream, avocado and miso paste into a blender or food processor and blend until smooth, then add this to the mushrooms and onions and mix well.
Drain the spaghetti and add it to the pan and mix it in until the sauce covers it fully. Add salt and pepper to taste.
Serve with a garnish of fresh parsley.
Love & health,