Get your Veg-on for Veganuary 🌿💚

Leek, Pea and Mushroom Spaghetti

Ingredients:

250g Chestnut mushrooms

2 Leaks

150g Frozen Peas

2 Cloves of Garlic

650ml Veg Stock

150ml Almond Milk

1 Tbsp Lime

1 tsp Herbes de Provence

1 tsp Chilli Flakes

Fresh Parsley

300g Dried Spaghetti

1 Spiralized Courgette

Method:

• Soften the leeks, mushrooms and garlic in a overproof dish.

• Add in the stock, milk, dried herbs and lemon and bring to a gentle simmer.

• Pop in the dried pasta and bake on a low temperature for 20 mins.

• Take out the oven and pop in the frozen peas and courgette and simmer for a minute with the lid off.

• Top with fresh parsley and serve!

* Beautiful cast Iron pot from Von Shef UK.

Purchase Here