Spaghetti in a cramy mushroom sauce
Spaghetti in a creamy (dairy free) mushroom sauce
This a simple 20 minute vegan meal packed with Vitamin D from the mushrooms.
Sunshine is the main source of vitamin D. During autumn and winter months when we spend more time indoors and the sun is weaker, adults and children over the age of one are advised to take a daily supplement containing 10 micrograms of vitamin D.
Mushrooms are the only natural plant based source of vitamin D, all other plant based sources include fortified (synthetically added) vitamin D, in cereals, milk etc.
Vitamin D’s primary role is to help your body absorb calcium and phosphorous from food. Without vitamin D your body will not be able to transport calcium into the bones. Vitamin D is also essential for the immune system as it stimulates the production of white blood cells.
Ingredients
150g whole wheat pasta
250g chestnut mushrooms
250ml coconut cream
25g Fresh parsley
3 Cloves of garlic
1tsp Dijon mustard
1 Chilli
1 Red onion
1tsp Rock salt
1tsp black pepper
2Tablespoons olive oil
Preparation
Finely chop the onions and mushrooms.
Add olive oil to a heated pan and begin to fry the onions, followed by the mushrooms, crushed garlic, chilli, and sweat down for 2-3 minutes.
Add the coconut cream, 1tsp Dijon mustard, season with salt and pepper. Allow this to simmer and thicken for 5 minutes.
Add cooked spaghetti into the mushroom sauce and stir well.
Lastly sprinkle the dish wish fresh chopped parsley, fold it in and serve.
Ingredients