Description:
Healthy vegan creamy spaghetti!
Ingredients (serves 2):
150 g spaghetti
200 g baby spinach, roughly chopped
150 g oyster mushroom
100 g vegetarian meat
1 tbsp olive oil
125 g cream cheese, softened
1 1/4 C milk
4 slices of processed cheese, shredded
Pepper to taste
Directions:
1) Cook pasta in salted water till al dente. Drain most of the liquid, reserving around 1/4 C, and set aside.
1) Cook pasta in salted water till al dente. Drain most of the liquid, reserving around 1/4 C, and set aside.
2) Sauteed mushroom and vegetarian meat in olive oil and set aside, leaving the liquid in the saucepan.
3) Stir cream cheese and milk into the saucepan, till smooth and bubbly.
4) Add in the processed cheese and pepper. Stir till smooth.
5) Cook the spinach in the sauce till slightly wilted, before adding in the sauteed mushroom and meat.
6) Toss pasta in the hot sauce and serve, garnished with a slice of processed cheese or spice.
Remarks:
The pasta was divine when its piping hot! Cheesy and full of flavour, it certainly leaves a lasting impression on the consumer!
