VEGAN SPINACH & MUSHROOM CARBONARA
Serves 1 | Wholesome & Delicious | High in Iron
80g wholegrain spaghetti
2 tbsp tahini
2-3 tbsp nutritional yeast
1-2 garlic cloves
1 cup chopped mushrooms
2-3 cups spinach
chilli, salt & black pepper to taste
1. Cook the pasta in boiling water for required time.
2. While the pasta is cooking, slice the mushrooms and fry them in a pan with the spinach over medium-high heat for 3-5 min. Mushrooms first, spinach towards the end (3 min or so after the mushrooms have been added in).
3. Once cooked, drain the pasta whilst leaving a little bit of pasta water for the sauce. Then in the same pan, add in the fried mushroom + spinach, crushed garlic, a drizzle of tahini, nutritional yeast and MIX throughly. The little bit of pasta water saved from earlier will really help gets things saucy here.
4. Season it with herbs and spices, including plenty of black pepper and a bit of salt to bring up the flavour. Stir everything in a little further and get ready to serve!
Calorie (kcal): 571.5 | Carb (grams): 79.6 | Fat (grams): 18.9 | Protein (grams): 31.0