This is another “raid de fridge” special. I had a few ingredients laying around and wanted to come up with a quick pasta dish. This Spaghetti in Coconut Mushroom Sauce is the perfect vegetarian meal to whip up in two twos. Remember, this is a “raid de fridge” special so you don’t need to stick to using the same ingredients I used here. Feel free to swap out stuff for whatever you have in your fridge or pantry and make this recipe your own!
Spaghetti in Coconut Mushroom Sauce
Ingredients
- 1 pack of spaghetti
- 2 purple onions (diced)
- 8 cloves garlic (finely chopped)
- 2 cups grated carrots
- 1 bundle celery (chopped)
- 1 tbsp dried thyme
- 1 tbsp mushroom powder
- 1 cup coconut milk
- 12 cups water
- salt & black pepper (to taste)
Method
- Bring water to a rolling boil then season with salt
- Add pasta then boil for 8 to 10 minutes
- Add oil to a separate pan then sauté onions for 1 minute
- Add carrots, celery stalks and dried thyme then sauté for 1 minute
- Add garlic to pan then sauté for 30 seconds
- Add mushroom powder and coconut milk powder to a bowl then add two ladles of the starch water from the boil pasta and combine
- Add coconut milk and mushroom mixture to the pot then simmer for 1 minute
- Add pasta to the pan then toss
- Remove from heat then add two tablespoons of olive oil and fresh celery
- Serve and enjoy
