A delicious option for meat free Mondays that the whole family would love.
You will need:
500g chopped mushrooms
1 cup Dr Broth Vegan broth
1 cup sliced leeks
2 tbls extra virgin olive oil
¼ cup cream
¼ cup grated Parmesan
250g (half a normal packet) spaghetti cooked until al dente and drained
Chopped parsley and chives
In a medium sized saucepan on the stove, sauté your mushrooms over a high heat in the olive oil, with a pinch of salt and pepper for a few minutes then stir in the leeks.
Cook until the leeks have softened about 3 – 4 more minutes.
Add the mushroom broth, bring tot the boil, and cook until evaporated by half.
Add the cream and simmer until the sauce coats the back of a spoon nicely.
Turn off the heat and stir in the spaghetti
Then stir in the Parmesan
Serve with fresh chopped Italian parsley and chives.
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