Serves: 4
You’ll need:
1 tsp oil
1 onion, diced
2 garlic cloves, finely diced
400g mushrooms, sliced
2 tsp fresh thyme leaves (plus extra to garnish)
1 tsp smoked paprika
Salt and pepper
400ml vegetable stock
250ml non-dairy milk (e.g. almond milk or oat milk)
300g spaghetti
150g frozen Tenderstem® broccoli
What next?
1 Heat the oil in a large pot over a medium heat, add the onion and cook for a few minutes until translucent but not browned. Add the garlic and cook for a further minute.
2 Add the sliced mushrooms and 3 tablespoons of water and cook, stirring often for about 7 minutes until the mushrooms are soft and release their juices.
3 Add the thyme, paprika, salt and pepper, stock, milk and spaghetti. Stir well to combine, increase the heat to high and bring to the boil. Stir occasionally while the pasta cooks.
4 A few minutes before the pasta is ready, add the Tenderstem® broccoli to the pot. Stir and allow it to cook until bright green and Tenderstem® broccoli – this should take approx. 2 minutes.
5 When the pasta is cooked and the liquid has reduced, take off the heat. Sprinkle with thyme and serve.
For more recipes visit: tenderstem.co.uk | Download PDF
