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Mushroom and Chicken Nut Cream and Whoewheat Spaghetti with BasilFeatured

Mushroom and Chicken Nut Cream and Whoewheat Spaghetti with Basil

Ingredients

For 4

To Serve

  • Parmesan cheese, finely grated
  • 15 ml basil leaves

You will need...

  • 60 g nuts, chopped
  • 300 ml almond milk or milk
  • 20 ml odourless coconut oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 3 chicken breast fillets, cut into strips
  • 250 g white button mushrooms or portabellini mushrooms, thickly sliced
  • 30 ml almond flour or cake flour
  • 1 can coconut milk
  • 60 g Parmesan cheese, finely grated
  • 350 g wholewheat spaghetti, cooked and drained
  • 45 ml fresh basil, shredded

Mushroom and Chicken Nut Cream and Whoewheat Spaghetti with Basil Method

  1. Soak the nuts in the milk for at least 20 minutes and then blend in a blender. Heat half of the oil in a wide pan and gently fry the onion and garlic for 5 minutes.
  2. Add the chicken and paprika and fry for 5 minutes. Transfer the mixture to a plate. Increase the heat and add the remaining oil, fry the mushrooms for 4-5 minutes.
  3. Stir in the flour and cook for 2 minutes. Reduce the heat and add the milk and nut mixture, coconut milk and Parmesan cheese. Cook for 3-4 minutes.
  4. Add the reserved chicken mixture, spaghetti and basil and toss together and heat through.
  5. Serve the spaghetti in warmed bowls with extra Parmesan cheese and fresh basil.
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