Porcini Mushroom Spaghetti

You could never imagine that a vegan pasta could be so savoury. Rich with porcini mushrooms and creamy JÖRD Oat Drink, this is the silkiest spaghetti about.

📝 Ingredients

• 1 L Oat Milk
• 50 g Dried Porcini Mushroom
• 4 Clove Garlic
• 500 g Chestnut Mushroom
• 1 tsp Tomato Purée
• 15 g Thyme
• 2 tsp Plain Flour
• 500 g Spaghetti
• 15 g Parsley
• Salt
• Black Pepper
• Olive Oil

👨‍🍳 Instructions

1. 1Warm your oat milk in a saucepan over a medium heat, or in a heatproof jug in the microwave.
2. 2Add your porcini mushrooms and leave to soak for 15 mins.
3. 3Finely chop your garlic.
4. 4Drain the liquid from your porcini mushrooms, reserving it to use later. Place your rehydrated mushrooms into a food processor along with your chestnut mushrooms and pulse until you have small chunks.
5. 5Heat a large sauté pan on medium heat. Tip in your mushrooms with a pinch of salt, and cook for 5 mins until the mushrooms are reduced and really caramelised.
6. 6Get a pot of water on to boil. Season generously with salt, then tip in your pasta and cook until al dente.
7. 7Add your tomato purée, garlic and thyme leaves to the mushroom pan and cook for 2 mins. Tip in your flour and cook out for 1 min, then gradually pour in your mushroom-infused oat milk, beating all the while. Let it simmer for a few mins to thicken.
8. 8Get a ladle of your pasta water in the pan, then tip your pasta into the pan. Toss to coat the pasta, adding more pasta water if needed to get a super shiny sauce. Season to taste with salt and pepper.
9. 9Spoon your pasta onto plates, then garnish with olive oil, more thyme leaves and chopped parsley. Serve it up!