Mushroom & garlic spaghetti & Chick-n & mushroom slice

This recipe is SUPER tasty & SUPER quick and you can make 2 meals at the same time… yay

Plus a good dose of vitamin D which is so important not to let our vitamin D levels drop.

INGREDIENTS –

Spaghetti for 2 people

1tbs oil

Vegan chick-n of choice

250g of sliced chestnut mushrooms

Half cup of soaked cashews (soaked for 2 hours or more)

Hand full of spinach (optional)

2 cups unsweetened soy milk or plant milk of choice

1 chopped white onion

4 cloves of chopped garlic

A sprig of fresh thyme or tsp of dried

Salt (I use pink salt)

Crushed black pepper

A sheet of ready rolled puff pastry

METHOD –

1️. Heat the oil frying pan then add the onions, mushrooms, garlic and let cook down until soft and any water from the mushrooms has evaporated

2️. Whizz up the cashews with the soy milk till smooth and pour over the mushrooms, stir well

3️. Add the spinach, thyme, S&P, taste and add more if necessary. If the sauce becomes to thick add a little of the spaghetti water

4️. Cook the spaghetti in salty water according to the packet

5️. Remove 2 serving spoonful’s of the mushroom mix and set aside to cool (this is for the slice)

6️. Use a spaghetti fork if you have one to drain the spaghetti and pop it in your mushroom sauce and stir

7️. Serve with some ground black pepper and fresh thyme

THE SLICE –

8️. When your sauce that you set aside has cooled add a little vegan chick-n of your choice and stir in

9️. Roll out the pastry and cut in half

10. Spoon your filling into the 2 halves of the pastry then fold over and seal with a fork

1️1. Brush with soy milk and bake according to pastry packet instructions

1️2. Enjoy!