Creamy Wild Mushroom Spaghetti

I love a repurposed recipe for a number of reasons. Primarily, I have a habit of making huge meal portions and there's often only me to enjoy it! Whilst I can easily eat a decent sized bowl, it's really useful to have other recipe ideas for that week, so that I can use leftovers to make something equally delicious. 

This weeks winter comfort dish was Creamy Wild Mushroom Soup. It makes such a brilliantly quick and simple lunch. It's filling, full of vitamins and protein and so easy to reheat. 

  • Radiant Book - Hanna Sillitoe
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  • Radiant Book pic 1 - Hanna Sillitoe
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Radiant Book

For more than 20 years, Hanna Sillitoe suffered from severe psoriasis, eczema and acne. They dominated her life and shattered her confidence. At times she...

If you fancy something a bit more substantial, this rich soup recipe also works really well as a pasta sauce. Having been inspired by my friend Sarah - who swears by her grandmas unique combination of heinz mushroom soup, penne pasta and ready salted crisps (probably best not to ask!) - this makes for a deliciously filling lunch or dinner. 

All I've done is cooked gluten free spaghetti, added a little extra tarragon to the pan whilst boiling the pasta, then drained and spooned in the warm cream of mushroom sauce / soup. Topped with fresh herbs, vegan parmesan and a sprinkling of pine nuts.  

You could even pan fry a few additional mushrooms or vegan bacon bits for a bit of variety. It basically changes a recipe for 4 into two delicious recipes for 2! 

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