Organic Amaranth and Rice Spaghetti

(IN-STORE ONLY)

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Nutritional Yeast Flakes

(IN-STORE ONLY)

Bonsoy Almond Milk

Ingredients

Instructions

1. Heat 2 tbsp olive oil in large fry pan. Finely chop portobello mushrooms and add to pan.
2. Turn oven to 200C, seperate shimeiji into individual mushrooms, halving large ones, toss in 1 tbsp olive oil, sprinkle with a pinch of salt and place in oven until golden and crispy, approx 25 mins.
3. Add a pinch of salt to your mushrooms in the fry pan, along with most of the the thyme leaves, leaving some to garnish. Allow to cook and reduce while you finely chop your garlic.
4. Add the garlic to the mushrooms towards the end of cooking, then once the mushrooms are golden add to blender with nut milk or cream and nutritional yeast and blend until creamy, it doesn’t have to be super smooth, however you prefer it.
5. Add more milk or water if needed. Season with salt and pepper then transfer back to pan on very low heat to keep warm.
6. Add your cooked pasta and toss to coat. Serve with your roasted mushrooms on top and some fresh thyme.