Creamy Garlic and Spinach Spaghetti

Plant-based, super creamy and delicious Garlic and Spinach Spaghetti. So easy to make and packed with flavours. This dish makes enough for 4 people.

Wholegrain Wheat Spaghetti 500g - Bronze Extruded (Biona)

200g wholewheat spaghetti (or 50g per person)

Oat 'Cream' 250ml (Oatly)

1 carton of oat cream

Organic Garlic Granules 100g (Sussex Wholefoods)

1 tsp garlic granules

Organic Parsley Leaves 30g (Sussex Wholefoods)

1 tsp parsley

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

2 tsp vegan bouillon

Organic Chilli Flakes 100g (Sussex Wholefoods)

1 tsp chilli flakes

Organic Yeast Flakes 250g (Sussex Wholefoods)

2-3 heaped tbsp yeast flakes

Tunisian Extra Virgin Olive Oil 500ml (Clearspring)

1 large glug of extra virgin olive oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Other Ingredients

1 white onion
200g sliced white mushrooms
1 cup of petite pois
1 large handful of fresh spinach
1 packet of asparagus spears
1 small glass of white wine

Method

1. Fry the onion in a large frying pan until softened.
2. Add the garlic, parsley, chilli and bouillon powder.
3. Pour in the white wine, add the mushrooms and simmer.
4. Add the cream, yeast flakes, petite pois and spinach, and cook until the spinach is wilted.
5. Cook your pasta in plenty of boiling water until cooked al dente.
6. Season with salt and pepper, serve and enjoy!