So comforting, delicious and creamy!

I was never a mushroom fan before but I recently found that mixing them to such recipes and creamy risottos makes them taste really great.

 

Ingredients (serves 4)

​

• Olive oil

• A pack of wholemeal Spaghetti or Noodles

• 1/2 can of Coconut milk 

• 2 tablespoons of Peanut Butter 

• Sesame oil

• 1 pack of mushrooms, about 250g 

• Cayenne pepper

•  1 teaspoon of brown rice Miso

•  1/2 Lime

•  A couple of Spring Onions

•  1 fresh red Chilli to serve

•  Sesame seeds to serve

•  Salt and pepper 

​

​

Method

1. Slice finely the mushroom and spring onions

2. Boil the kettle and cook the spaghetti

3. Heat the olive oil in a large pan then sauté the mushrooms, adding some salt and pepper, for 2 minutes. 

4. Add a splash of sesame oil

5. Add half a can of coconut milk and the peanut butter and stir before adding the lime juice.

6. Add cayenne pepper if you like it spicy and the miso paste

7. Add the spring onions and let them cook for a minute. You can also add veg like peas or spinach.

8. Mix in the pasta and add up some sliced fresh chili and sesame seeds

​

​