Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.
Step 2
Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.
Step 3
Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.
Step 4
Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.
Your folders
lovingitvegan.com
5.0
(23)
20 minutes
Your folders
lazycatkitchen.com
5.0
(7)
20 minutes
Your folders
olivemagazine.com
Your folders
romylondonuk.com
15 minutes
Your folders
veeatcookbake.com
4.9
(13)
10 minutes
Your folders
veganonboard.com
5.0
(26)
10 minutes
Your folders
veggiesociety.com
5.0
(2)
Your folders
theblendergirl.com
Your folders
theblendergirl.com
Your folders
sweetsimplevegan.com
25 minutes
Your folders
thefoodietakesflight.com
4.5
(2)
20 minutes
Your folders
noracooks.com
4.9
(29)
50 minutes
Your folders
itdoesnttastelikechicken.com
4.6
(30)
10 minutes
Your folders
romylondonuk.com
25 minutes
Your folders
thekitchn.com
Your folders
tasteatlas.com
4.8
(101)
20 minutes
Your folders
skinnyspatula.com
5.0
(2)
15 minutes
Your folders
taste.com.au
4.5
(11)
Your folders
taste.com.au
4.5
(28)
10 minutes