Wholegrain spelt spaghetti is a brilliant and tasty alternative to traditional wheat spaghetti. If you have never tried if before it tastes very similar to wholewheat spaghetti but has twice the fibre of standard pasta. I’ve teamed the spelt spaghetti with a light and creamy mushroom sauce made using one of my favourite magic ingredients, creme fraiche. My mushroom spelt spaghetti is an incredibly quick meal to rustle up, taking no longer than 10 minutes from start to finish.
I’ve used mini portabella mushrooms which I found in my local supermarket but if you can’t find them I’d suggest using chestnut mushrooms instead.
Mushroom Spelt Spaghetti
100g wholegrain spelt spaghetti
½ tablespoon olive oil
90g mini portabella mushrooms (peeled and sliced)
¼ teaspoon dried oregano
2 tablespoon half fat creme fraiche
salt and black pepper
Parmesan cheese to serve
1. Cook the spaghetti in a large pan of salted boiling water until al dente.
2. Meanwhile, heat the olive in a frying pan and add the mushrooms. Add the dried oregano and season with salt and pepper.
3. When the mushrooms are cooked add the creme fraiche and stir well.
4. Add the cooked spaghetti and heat through. Serve with freshly grated parmesan and a green mixed leaf salad on the side. Enjoy!
Until next time.