This one-pot wonder is super quick and easy, ideal for midweek, when you’re in a rush, or lets face it, can’t be bothered to spend more than 20 minutes in the kitchen.
The spaghetti cooks perfectly in the sauce, the creaminess and cheesiness levels are out of this world, especially when you consider there isn’t any cream or cheese!
Remember if you don’t want to use wine, you can always just replace it with some vegetable stock.
Creamy Mushroom Spaghetti
This one-pot wonder is super quick and easy, ideal for midweek, when you're in a rush, or lets face it, can't be bothered to spend more than 20 minutes in the kitchen.
Peel and finely chop the onion and garlic, then chop the mushrooms reasonably finely
Pour the oil into a large pan (big enough to take the spaghetti later) on a high heat, and add your chopped onion and garlic. Cook until they start to brown (about 2-3 minutes), stir continuously. Add the chopped mushrooms and cook for 2 minutes.
Add the wine (or vegetable stock replacement) and most of the thyme springs, and cook for another minute
Break the spaghetti into the pan and add ReRooted Oat, stock and salt. Turn up the heat and cover the pan with a lid. Once the sauce starts to boil, take the lid off so that the liquid starts to evaporate. Every so often, take a wooden spoon and gently stir the spaghetti, making sure it doesn't stick together. When the sauce has reduced and the spaghetti is cooked, add the nutritional yeast along with lemon juice.
Remove from the heat, taste and season with more salt if required and add some black pepper. Top each serving with a few springs of thyme, a little more nutritional yeast and chilli flakes (if you like a little extra spice)