Recipe serves 6.
3 cloves roasted garlic
50g almonds (soaked)
quarter tsp nutmeg
1 tsp dried sage
half tsp salt
quarter tsp pepper
200ml dairy-free milk (I used soya)
400 to 500g spaghetti (I used wholewheat)
10 small chestnut mushrooms (or 4 big ones)
Roast your garlic, by covering with tin foil and placing into an oven at 200 degrees celsius for 15-20 minutes.
Once you garlic is roasted, remove the skin and place the garlic into a blender alongside all of the other sauce ingredients.
Blend until completely smooth.
Place a large pan of salted boiling water over a high heat.
When bubbling, add your pasta and cook to packet instructions.
While your pasta cooks, sauté your mushrooms in a pan with a drizzle of oil and a pinch of salt for 5 to 10 minutes until golden.
Once your pasta is cooked, place it into the mushroom pan along with the sauce and stir over a medium heat until warmed through!
Serve with extra chopped almonds and rocket on top! Enjoy! x