Serves 3-4 people
1 x 220g jar of porcini/ mixed mushroom antipasti in olive oil
1 medium red chilli finely chopped (de-seed if you want less spicy)
2 teaspoons fresh root ginger peeled and finely chopped
1 garlic clove finally chopped
3 sticks of celery with tops finely chopped
150g chopped mushrooms
1/2 medium onion finely chopped
1 large vine tomato roughly chopped
2 tablespoons nutritional yeast flakes
1 x 400ml tin organic coconut milk
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 tablespoon fresh basil finely chopped
Chopped basil for garnish
Good handful fresh spinach finely chopped
1 tablespoon coconut oil
Wheat or spelt spaghetti for 4 people
Heat the coconut oil. Add the chopped onion, celery, garlic, ginger and chilli and cook for a few minutes until soft.
Add the fresh mushrooms and cook for a further 2-3 minutes.
Add the coconut milk, antipasti mushrooms in oil, nutritional yeast, chopped tomato, basil, spinach and season with the black pepper and salt, stir thoroughly. Simmer on medium heat for 15 minutes.
Meanwhile cook the spaghetti al dente (10-15 mins), drain and set aside. Prepare a simple spinach & avocado salad with lemon dressing
With nearly every main meal I prepare a simple salad and always drizzle it with freshly squeezed lemon juice. Wash and place several handfuls of spinach leaves into a serving bowl. Chop 1/2 an avocado, add to bowl, mix and drizzle over the juice of 1/2 a lemon, mix it up! You can use any leaves for this salad, most importantly use lemon juice as lemon aids in digestion and helps the body to absorb iron more easily.
Add the drained spaghetti to the mushroom sauce, stir thoroughly and serve in spaghetti bowls with some freshly chopped basil for garnish.