Creamy vegetable spaghetti recipe

I partially improvised this recipe today, whilst very hungover! I’m quite pleased with myself that I managed it whilst my hands were so shaky 😀 The amounts are approximate, and you can use whatever combination of veg you like; just make sure you add the more dense ones to the pan first.

Makes 3 big/4 smaller portions

  • 3/4 litre vegetable stock
  • 300g spaghetti
  • 1/2 large red or white onion (finely chopped)
  • Mushrooms (sliced), courgette (sliced), kale (chopped) and frozen peas
  • 1 clove garlic
  • 1 tbsp oil
  • 50ml coconut cream
  • Squeeze of lemon juice
  • Small handful parsley (chopped)
  • 1 tbsp nutritional yeast
  • Salt ‘n’ pepper
  1. Put the stock, spaghetti, onion, mushrooms, courgette and garlic in a pan, along with the oil, salt and pepper
  2. Gently boil the mixture for 5 mins, stirring occasionally
  3. Add the peas and kale for 2 mins
  4. Add the cream, lemon juice, parsley and nutritional yeast for 3 mins
  5. Mix well and let the sauce become creamy
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