One Pot Mushroom, Coconut & White Wine Pasta

• 2 Leek
• 2 cloves of garlic
• 450g Asparagus
• 350g Mushrooms 
• 400g Spaghetti 
• 1 Litre (4 ½ cups) Vegetable Stock
• ⅓ cup White Wine
• ½ cup Coconut Cream
• Bunch of Parsley 
• 2 teaspoons freshly grated Lemon Zest
• Juice of ½ Lemon
• Salt & Pepper to Season

Watch Naturally Sassy cook this delicious dish here.

Method:

Step 1: Prepare your vegetables. Slicing the mushrooms, cutting the asparagus into 5cm lengths and chopping the leeks.

Step 2: Add the stock to a pan with the spaghetti, leeks, mushrooms, asparagus and 2 cloves of minced garlic. Drizzle with olive oil and add a splash of white wine. Season with salt and pepper. 

Step 3: Place over a high heat and when it starts to bubble, set your stopwatch or timer for 7 minutes, leaving the mixture to cook at a gentle boil. Move the spaghetti around regularly at this time so they don’t get stuck together.

Step 4: After 7 minutes, add the coconut cream, lemon zest and parsley. Let cook for a further 2-3 minutes until the pasta is tender and ready to eat. Remove from the heat and let cool slightly before serving.

Step 5: Serve up, and garnish with parsley and a squeeze of lemon juice. Tuck in!