Shiitake, spinach and coconut cream pasta

It is when I have not much choice of ingredients that I make the quickest and the tastiest meals. This shiitake, spinach and coconut cream pasta was ready in 30 minutes and everyone loved it. My son said: “If only we knew how delicious were this plant-based food we could have switched to it years ago, hahaha!

I was supposed to make a much more elaborated recipe with the shiitake but I was just not into it today. The shiitake on the other hand could not wait much longer as they were already sitting in the veggie drawer in the fridge for a few days. Consequently, they joined forces with their great ally spinach and a few different chops, pinches, drizzles and sprinkles and made this delicious meal 😉

Serves: 4. Total time: 30 minutes (preparation 15 minutes, cooking 15 minutes)

INGREDIENTS (organic and in order of use)

2-3 tbsp of Olive Oil
2 medium Shallots
200g of Shiitake
(I guess it could work with other types of mushrooms but shiitake are definitively my favourite)
2 cloves of Garlic
2-3 pinches of Unrefined Salt
1 tbsp of dried Parsley
2-3 tours of Black Pepper grinder
200g of fresh Spinach
250ml of Coconut milk (if its quite thick) or cream
2 tbsp of Nutritional Yeast
a small handful of fresh Basil

400g of Whole grain Spaghetti (100g per person)

PREPARATION

1. Chop finely 2 shallots and sauté them to translucent (about 5 minutes) with 2-3 tbsp of olive oil, in a casserole pan on a medium heat.
2. Clean and chop each shiitake into 0,5mm stripes and add them to the shallots. Add 2-3 pinches of salt, 2-3 tours of pepper grinder and 2 pressed garlic cloves and keep cooking for about 10 minutes covered, stirring a bit in the meantime.
3. Add 250ml of coconut milk, 200g of fresh spinach and 2 tbsp of nutritional yeast. Combine everything together and let simmer covered, at a medium-low heat, for about 15 minutes while the spaghetti are cooking.
4. Cook 400g of whole grain spaghetti (approximately 10 minutes), add them to the sauce when ready, combine everything well together.
5. Serve your shiitake, spinach and coconut cream pasta immediately with some coarsely chopped fresh basil.