Scrumptious creamy pasta with a zesty salad, quick to cook, serves 2
Drizzle oi oil
2-3 cloves garlic chopped or crushed
10 medium mushrooms quartered
Bag of spinach
Oatly creme fraiche (or other vegan substitute)
Spaghetti
Salad leaves
Lemon, oil, wholegrain mustard dressing (whisk together in small dish with a fork)
Salt and pepper
Add, enough oil to fry garlic and mushrooms to frying pan. Put on the spaghetti to boil. Add spinach to frying pan (as much as you can pile up) and allow it to wilt somewhat before stirring. Add creme fraiche once spinach is half way wilted and stir gradually. Once pasta is cooked add it to the frying pan and combine with sauce. Dress salad and serve.
Sarasvati Flow 