2 portions spaghetti noodles
1/2 red onion, finely chopped
4 cloves garlic, crushed
Olive oil
1 glass white wine/ sherry
Sliced mushrooms
Frozen peas
1 tbsp tahini/ nut butter
150g/ml Vegan cream cheese (I used garlic and herb flavour)
1 tbsp lemon juice
1 tbsp mustard (any)
Spinach and pine nuts (optional)
Salt and pepper to taste
1. Salt and boil water, and add spaghetti
2. On a medium heat, fry the garlic and onion-and pine nuts if you have them- in olive oil/ vegan butter
3. Add tahini/nut butter, wine/sherry, lemon and mustard
4. Add cream cheese, mushrooms and peas if using, stir and taste.
5. When spaghetti is 3/4 cooked, pour into frying pan with a little of the pasta cooking water- or if the water is very salty, just fresh hot water
6. Simmer (if using, add the spinach now) until all ingredients are cooked, taste, and serve immediately