BLOG
Wild mushroom and truffle Spaghetti
11th Feb, 2019

Ingredients

  • 1 tbsp olive oil
  • 2 shallots, finely diced
  • 2 cloves garlic, diced
  • 200g chestnut mushrooms, sliced
  • 200g shitake mushrooms, sliced
  • 1 sprig rosemary, remove leaves and discard stalk
  • 5 sage leaves, roughly chopped
  • 200ml coconut milk
  • 300g spaghetti, GF optional
  • 1 tbsp capers
  • 1 tsp marmite or nutritional yeast flakes (optional)
  • 20g sunflower seeds
  • 20g pumpkin seeds
  • Malden salt
  • Cracked black pepper
  • Drizzle of truffle oil (optional)

Equipment required:

  • Saucepan
  • Small frying pan

Feeds 2.

Heat the oil in a pan and add the shallots and garlic, sauté until translucent. Add the mushrooms and coat in the oil, cook until lightly browned. Add the herbs and sauté for a few more minutes to release the oils.

Add the coconut milk, bring everything to the boil and then reduce to a simmer for 5 minutes.

Meanwhile bring a pan of salted water to the boil and cook your pasta. I have used Waitrose gluten-free spaghetti, which is a really good gluten-free version.

Add the capers and marmite to the mushrooms and a splash of water if needed. Simmer for a further 5 minutes and turn the heat off. Add in the cooked pasta with a ladle of the cooking liquid and serve on either a sharing platter or in two bowls.

On a medium heat in small frying pan, heat the seeds until they are golden. Add these to the mushrooms and pasta with a drizzle of truffle oil, pinch of salt and good grind of black pepper.

If you enjoyed this recipe and would like to have similar content neatly packaged up and sent to your inbox each week, then sign up to our newsletter below! Our weekly digest is the only place to hear about exclusive offers, as well as receive seasonal recipes & to be entered into our monthly prize draw for a 3-day detox!

Subscribe to our mailing list

* indicates required

RELATED RECIPES
  Flatbreads topped with spinach and egg

This is our take on a florentine pizza. Instead of the traditional pizza base we use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavour that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.

Porridge with pumpkin and salted caramel

The pumpkin sauce in this recipe is like a subtly sweet compote, and it’s a great addition to your breakfast. With its smooth texture, it is delicious stirred into a bowl of hot porridge, along with some salted date caramel.

Raw cacao and beetroot brownie

For a healthy chocolate alternative over Easter, indulge in our raw cacao and beetroot brownies, packed full of antioxidants and other health benefits.

We take away the stress of planning, shopping and cooking healthy meals.

Simply select the package that is right for you, choose your start date and duration, and look forward to your first delivery of wholesome food.



studio
Find The Louisa Drake Method’s first boutique fitness studio on the lower ground floor of our flagship deli in Fitzrovia.
blog
Home to delicious recipes and regularly updated content, covering all things health, wellbeing and of course, food.