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!