Spaghetti Veganara
The perfect comfort food – creamy and satisfying. Adding broccoli, mushrooms and peas adds to the nutrient content, making it an all-round family meal winner.
Recipe Ingredients
2 Servings
Tenderstem broccoli, 4 stems.
Chestnut mushrooms, 50g.
Wholewheat Spaghetti, 60g.
Garlic, 1 large clove. (or sub garlic paste)
1-2 tbsp nutritional yeast
2 tsp dried or fresh parsley
Cashew nuts, 50g.
Oat milk, 100ml. (This depends on thickness, and other milks can be used)
Paprika, 1tsp.
Vegetable stock 3-6 tbsp.
Frozen Peas, 1⁄2 cup.
Dish Preparation
25 Minutes
- Add all but a few of the cashew nuts, milk and nutritional yeast into a suitable container or blender and blend until a creamy consistency has been achieved.
- Heat a frying pan with some of the vegetable stock and place the sliced mushrooms in, add paprika, parsley and garlic, steam fry several minutes, adding in more stock if pan dries.
- Boil a pan of water. Place in the spaghetti following the instructions on the pack (usually 15mins).
- Add the tenderstem broccoli and peas in for a few minutes and cook until tender.
- Once the pasta is cooked to your liking, loosely drain and add to the vegetables. Allow a little of the water to be transferred. The starchy water not only adds flavour, but helps bind the pasta to the sauce.
- Toss the mixture so the vegetables are evenly distributed, add the sauce (it may need a quick stir or pulse on a blender) and toss again so the sauce coats all the pasta.
Garnish with a few crumbled cashew nuts, or just black pepper!
Allergens
Nuts
Water
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