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Creamy three-mushroom spaghetti
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Indulge in a guilt-free creamy mushroom pasta that's low in fat but still rich in flavor.
Ingredients:
  • 500g spaghetti
  • 4.60 gm olive oil
  • 2 tsp grated fresh ginger
  • 1 small fresh red chilli, finely chopped
  • 200g button mushrooms, sliced
  • 200g Swiss brown mushrooms, sliced
  • 1 375ml can evaporated milk
  • 10.00 gm cornflour
  • 150g oyster mushrooms
  • 8 green shallots, chopped
  • Salt & ground black pepper, to taste
  • 125.00 ml chopped fresh coriander
Instructions:
  • Boil the spaghetti in a large saucepan of salted water according to the package instructions until it is al dente. Drain and keep warm by covering.
  • In a large saucepan over medium heat, heat the olive oil. Add garlic, ginger, and chili and cook for 30 seconds until fragrant.
  • Add the button and Swiss brown mushrooms to the pan. Lower the heat and cook for 10 minutes, stirring occasionally, until the mushrooms are softened.
  • Combine 2 tablespoons of evaporated milk with cornflour, then mix into the pan with the rest of the milk. Increase heat to medium-high and stir until the sauce boils and thickens beautifully.
  • Cut large oyster mushrooms in half and mix them into the sauce with green shallots. Season generously with salt and pepper. Lower the heat to medium-low and cook for 1-2 minutes until the oyster mushrooms are tender, stirring occasionally.
  • Gently mix in the mushroom sauce and coriander with the spaghetti. Serve promptly.

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