Creamy mushroom spaghetti w/ garlic and parsley

Ingredients

Serves 4

Olive oil for frying (I use quite a lot in this dish)

1 packet brown rice spaghetti (I use San Remo, its gluten free and organic!)

400g button mushrooms sliced

3 cloves fresh garlic minced

½ cup flat leaf parsley chopped finely

400ml organic coconut milk (canned), you can use normal cream however coconut cream is a healthier dairy free option

2 tsp A. Vogel herbamare salt (my favourite! adds such great flavour) optional

Salt, pepper and chilli flakes to taste

Method

Cook the spaghetti according to the instructions and set aside, toss with some olive oil to avoid it from sticking. I also like to add a little olive oil to the water it is cooked in.

Slice the mushrooms and then heat a large pan over medium to high heat with a decent amount of olive oil (about 3-4 tbsp). Add the minced garlic and mushrooms and cook for about 5 minutes until the mushrooms are beginning to brown and soften.

Add the coconut cream, reduce the heat and let simmer for about 5 minutes.

Add the cooked pasta to the mushrooms along with the parsley, salts, pepper and chilli flakes, toss to combine. Sometimes I add a little more olive oil here.

Serve with some parmesan cheese or as is.