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Wild mushroom and truffle Spaghetti
12th Sep, 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.

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