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).

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

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).



Anonymous 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