Creamy Mushroom and White Wine Spaghetti
Ingredients
- 1 tbsp oil (I used olive)
- 450g cooked spaghetti
- 2 brown onions, sliced
- 400g mushrooms, sliced
- 200g Enoki mushrooms, roughly cut
- 1/4 cup white wine
- 4 garlic cloves, minced
- 1 cup soy milk mixed with 4 tbsp tapioca flour
- 1/2 cup canned coconut milk
- Fresh thyme to garnish
- 1 cup vegetable broth
- 3 tbsp tamari
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- salt and pepper to taste
Preparation
In a pan, heat up the oil and sauté the garlic and onions for about 3 minutes
Add the mushrooms, cook for 5 minutes and add all the other ingredients except the soy milk and tapioca flour mixture, stir well and cook on low for 10 minutes
Add the soy milk and tapioca flour mixture and stir well
Cook for 2 minutes and add an extra tablespoon of tapioca flour if the sauce isn't thick enough
Remove from the heat and add the spaghetti
Enjoy topped with fresh thyme and accompanied by roasted asparagus
