Mushroom & Sage Spaghetti

This is a simple dish that can be made in minutes and ready for that mid-week evening meal (or lunch) when time is of an essence.

Serves 2 (double up for 4)

Ingredients

1 tbsp melted coconut oil
1 tsp truffle oil
2 cups shiitaki mushrooms or chestnut mushrooms
1/2 pack of 20g sage leaves, finely sliced and keep a few whole leaves to fry off later for garnish
150g dried spaghetti or pasta or gluten free options
50g plant-based parmesan
1 small red chilli, deseeded & finely sliced (optional) or use pinch of dried chilli flakes
4 tbsp plant-based cream (oat works really well)
Sea salt & freshly ground pepper to taste

Method

1. Boil a large pan of salted water ready to cook the pasta, approx. 20 minutes, drain ensuring to keep 1 cup of the pasta water to one side

2. In a deep dish frying pan, add the coconut and truffle oil and saute the sage leaves until they crisp up and remove, put on a plate covered with kitchen paper towel and leave to cool

3. Add the mushrooms and saute for 10 minutes until golden.

4. Add the sliced sage leaves and mix with mushrooms for 2 minutes

5. Add the plant-based cream, parmesan, S&P and mix

6. Add the pasta and 1/2 cup of the pasta water

7. Mix well

8. Serve into dishes and top with a sage leaf and some shavings of parmesan

9. Enjoy with a cherry tomato salad served with balsamic drizzle