Just a quick posting tonight folks, it's been a heck of a day, in a good way but it has left me shattered and I'm ready for bed! However it is Veganuary and I didn't want to miss sharing another recipe with you.
Today's recipe is super quick, super tasty and super healthy! You can't get better than that can you?
Ingredients - Serves 2
120g Dried spaghetti
½ Red onion, finely diced
4 Baby Corn, finely sliced
½ Red pepper, finely diced
5 Chestnut mushrooms, diced
8 Cherry tomatoes, chopped
Handful of kale, shredded
2 Tsp Paprika
½ Tsp Chilli flakes
1 Tsp Porcini powder
1 Tbsp Soy Sauce
1 Tbsp Mushroom ketchup
2 Tbsp Almond milk
Water, as required
Add the spaghetti to a pan of boiling water and cook as per packet instructions.
Meanwhile, saute the red onion, red pepper and baby corn in a little olive oil until the onion is translucent. Add a splash of water if the vegetables start to stick.
Add the soy sauce and mushroom ketchup and stir, then add the paprika, chilli flakes and porcini powder and stir again.
Add the mushrooms and continue to saute over a low heat for another 3 minutes adding another splash of water if the mixture is too dry. Add the kale and continue to cook for another 3 minutes.
Add the tomatoes and milk and cook over a low heat for another 5 minutes or until the tomatoes have broken down into a sauce.
Drain the spaghetti and serve at once.