Creamy Garlic Mushroom Spaghetti

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This should go in a “comfort food” category and be ranked 1st. At least for me.

Autumn is starting to show in Copenhagen and what’s better than warm, fuzzy socks, the new season of Bones on TV and a big plate of pasta? (Actually, I always regret putting on Bones whilst eating. Just like Here Comes Honey Boo Boo. There’s just something unappetizing about both of those shows.)

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Doesn’t it look beautiful?

The Creamy Garlic Mushroom Spaghetti

  • 2 servings of tagliatelle spaghetti
  • 300 g brown mushrooms
  • 1 dl frozen peas
  • 2 – 3 teaspoon garlic powder
  • 1/3 teaspoon crushed black pepper
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (optional)
  • 125 ml cream of choice / I used oat & almond
  • 1 lime (serve as garnish and squeeze to taste)
  • 1 thing of spring onion (garnish)

The Directions

  • Wash mushrooms and slice somewhat thinly
  • Cook mushrooms on medium to high heat in a bit of extra virgin coconut or olive oil
  • Add garlic powder &  salt to extract some moisture from the mushrooms
  • When the mushrooms are cooked to your preference, add cream
  • Add peas, dijon mustard, maple syrup & more garlic powder if needed
  • Serve with the spaghetti and garnish with spring onion & lime wedges
  • Enjoy!

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Seriously, make this!

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