Plant-Based Creamy Walnut, Mushroom & Basil Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Peel and finely chop (or grate) your garlic

Crush your walnuts lightly in their bag with a rolling pin (keep them in the bag so you don't lose any!)

Tip: If you don't have a rolling pin, just chop them roughly!

Heat a large wide-based pan (preferably non-stick) with a small drizzle of olive oil and a knob of butter over a high heat

Once hot, crumble your portobello mushroom[s] roughly into the pan with your hands

Add the chopped garlic and the crushed walnuts to the pan with a pinch of salt and cook for 2-3 min or until the mushroom has started to soften

Whilst the mushroom is cooking, dissolve your vegetable stock mix with your Henderson's Relish in 100ml [150ml] [200ml] boiled water – this is your Henderson's stock

Once the mushroom has softened, add the Henderson's stock to the pan and cook for 1-2 min or until the stock has slightly reduced

Meanwhile, add your quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 2-3 min or until cooked with a slight bite

Once done, drain the spaghetti

Whilst the spaghetti is cooking, grate your mature cheddar-style block

Chop most of your basil roughly (save a few leaves for garnish!)

Once the stock has slightly reduced, add your single creamy soy and half your grated cheeze (save the rest for garnish!) to the pan and cook for 3-4 min or until slightly thickened

Add the cooked spaghetti and chopped basil to the pan and give everything a good mix up – this is your plant-based creamy walnut, mushroom & basil spaghetti