Creamy Coconut & Mushroom Spaghetti
Servings: 4
Ingredients
- circa 220g g Spaghetti (enough for 4)
For the sauce:
- 4 tsp garlic infused olive oil GOO
- 1 can coconut milk
- Generous pinch sea salt (circa 1/4 tsp)
- 4 tbsp teff flour
- 100-200 ml water depending on consistency
- 1 tbsp nutritional yeast optional
The rest:
- 1 tsp garlic infused olive oil GOO
- 350 g oyster mushrooms thinly sliced
- 1-2 tbsp fresh chives washed and chopped
- Black pepper to taste
- Couple handfuls fresh spinach
Optional, to top
- Pinch nutmeg
- Fresh chives/parsley to garnish
Instructions
- Make pasta as per manufacturers instructions *use gluten-free if desired
- In a non stick frying pan add 1 tsp goo, the chives, mushrooms and a pinch of sea salt. Fry on a medium heat, circa 10 mins, stirring occasionally
- In the meantime put 4 tsp goo in a milk pan on a low heat. Add the teff and stir vigorously. Once the flour is mixed in slowly add the canned coconut milk stirring continuously. Finally add a generous pinch of sea salt. If necessary add water, until you reach desired consistency. I used circa 125ml. Optional, stir in 1 tbsp nutritional yeast.
- Add 1 tbsp sherry to the mushroom pan to deglaze
- Add the cooked mushrooms to the sauce and mix well
- Put a couple of handfuls spinach in the same frying pan you used for the mushrooms and stir until wilting. (Less cleanup is always good!)
- Divide your spaghetti into 4 bowls add the spinach
- Pour over the sauce with mushrooms (either mix in or serve on top)
- Optional: Sprinkle with fresh parley/chives and a pinch of nutmeg
Notes
Serve immediately