1 packet spaghetti (I used sorghum which is gluten free)
1 brown onion, thinly sliced
4 cloves garlic, thinly sliced
400g swiss brown mushrooms, thickly sliced
1 tablespoon lemon thyme leaves
1 teaspoon lemon zest
2 tablespoons nutritional yeast
1 ½ tablespoon white miso paste
3 cups veggie stock or water
2 cups unsweetened almond milk – plus a bit extra to loosen at the end
Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.
Add some olive oil to the pan and fry off the onions until almost coloured, add in the mushrooms and soon after, add in the garlic, cooking everything until lightly golden – taking care to stir the pan so that the garlic doesn’t burn. Add the lemon thyme, lemon zest and season to taste.
Mix the miso paste into a cup of stock to dissolve and add to the pan with 2 more cups of stock – you could use water if you wanted as well. Follow with 2 cups of almond milk, nutritional yeast and the spaghetti.
Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn’t clump together.
When the pasta is cooked, remove the pan from the heat and add a bit more almond milk to loosen the sauce. Do the final tweak of your seasoning, maybe adding in a squeeze of lemon or anything else you think it might need.
How easy – your one-pot meal is ready to serve!