Creamy Mushroom Pasta

• A vegan-friendly one pot recipe.
• Gluten-free, made with rice & quinoa pasta.
• Makes enough for 2 generous servings.

100% Pure Organic Coconut Butter 350ml (Tiana)

1 tbsp Coconut Butter (odourless)

Porcini Mushrooms 30g (Tropical Wholefoods)

1 handful dried porcini mushrooms (soaked)

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

1 tbsp Bouillon powder

Garlic Powder 100g (Hampshire Foods)

1 tsp Garlic Powder

Mushroom Powder 100g (Sussex Wholefoods)

1 tsp Mushroom Powder

Marigold Engevita Nutritional Yeast Flakes 125g

1 tbsp Nutritional Yeast Flakes

Soya Alternative to Single Dairy Cream 250ml (Provamel)

100ml Soya Cream

Rice & Quinoa Spaghetti, Organic 250g (Biofair)

250g Rice & Quinoa Spaghetti Pasta (soaked in boiling water for 6 minutes)

Other Ingredients

• 1 White Onion (diced)
• 2 Cloves of Garlic (minced)
• 2 Spring Onions (chopped)
• 1 Large handful of Kale
• 10 button mushrooms mushrooms (halved)
• Salt & Pepper to season
• 150ml Boiling water

Method

1. Melt the coconut butter in a pan. Add the onion and cook for five minutes or until softened.
2. Add the garlic, button mushrooms, the soaked porcini mushrooms, kale and spring onions fry until the mushrooms are lightly golden.
3. Pour in the water, soya cream, bouillon powder, mushroom powder, yeast flakes and add pasta. Stir well and cover. Allow to simmer for ten minutes, stirring occasionally.
4. Sprinkle over with vegan parmesan and serve!