Sunday, September 15, 2013

Creamy Mushroom and Avocado Spaghetti

Today's mission - how to make a creamy spaghetti without dairy products and eggs.  Mission succeeded in the form of a mushroom and avocado spaghetti.

Total cooking time - 15 mins (5 mins prep and 10 mins cooking).

Ingredients:
Half lemon (squeezed juice)
3 garlic cloves (I recommend 4 actually.  Put through the garlic press)
1 onion (roughly chopped)
8 mushrooms (roughly sliced)
1 avocado 
100g gluten free spaghetti
Himalayan salt and pepper to taste


Method:
Bring water to the boil and add the spaghetti and mushrooms. Boil for 10 mins.
In the meantime put all the other ingredients into a blender / food processor until creamy.
Once the spaghetti and mushrooms are cooked - drain the water, put back on the stove and add the creamy avocado sauce.  Stir and mix in for a couple of minutes, until all the spaghetti is covered.
(The heat from the spaghetti and mushrooms will warm up the creamy sauce).

Enjoy! 









4 comments:

Lyndsey Kidd said...

Made this last night, it officially ROCKS!!

LVos said...

SO happy to hear you tried it AND loved it :)

Emma said...

like the look of this. Will try it and let you know what i think!!

LVos said...

Emma - cool! Yes please let me know what you think :) x