When you need a speedy dinner, this recipe has got you covered! Just 4 main ingredients;

• Spaghetti (or any pasta)
• Mushrooms
• Frozen garden peas
• Creme fraiche

There’s not much to say about this recipe other than it’s got your back when you want something speedy and delicious. I love serving mine with a good sprinkle of parmesan too!

Don’t feel you have to use spaghetti this would work well with any dried pasta you have in your cupboards! It can also easily be doubled or halved to suit you requirements.

Creamy Mushroom & Pea Spaghetti

Recipe by Sarah's Healthy Kitchen

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

475

kcal

Ingredients

• 140g dry spaghetti

• 250g chestnut mushrooms

• 1/2 tsp garlic powder

• 1 tsp dried thyme

• 100g frozen garden peas

• 200g reduced fat creme fraiche

• To serve-

• Grated parmesan

Directions

• Cook the spaghetti as per packet instructions.
• While the pasta is cooking, spray a large saucepan with olive oil spray, add the chopped mushrooms and sautee for 5 minutes until soft and juices released.
• Add the frozen peas and stir through, followed by the garlic and thyme. Cook until peas are thawed.
• Once the pasta is cooked, reserve 2 tbsp of pasta water before draining the spaghetti and adding to the pan. Add the reserved pasta water, creme fraiche and a good pinch of salt and black pepper. Stir through until everything is coated and cook for 2-3 minutes.
• Serve immediately with a sprinkle of grated parmesan.

Notes

• Kcal 475 Carbs 60 Fat 28 Protein 15
• Spaghetti can be subbed for any pasta of choice

This recipe came to life after a long dog walk on a cold winters day. The wind was bitter and Jordan and I had made no plans for lunch. I looked in the fridge and saw various veg including a pack of mushrooms, carrots and leeks and I thought soup would be the perfect warming post walk lunch. Ready in under 30 minutes, it didn’t take long for me to whip this up, luckily we’d made a sourdough loaf only the day before so it was meant to be.

This recipe really couldn’t be simpler! Let’s talk through the ingredients…

• Leeks, you could use any kind of onion if you prefer, I had a leek that needed using up!
• Carrots, again I had these in my fridge already, they add a little sweetness as well as helping thicken the texture when it’s blended, this can be subbed for a small potato (100g) if preferred.
• Mushrooms, I used closed cup, but any variety will work, up to the same weight.
• Vegetable stock, the base of all soups!
• Unsweetened almond milk, I like to use milk in my creamier soups, it adds more depth of flavour too, but alternatively add more water to your stock if preferred
• Cooked rice, I used a microwave basmati rice pouch for ease as I wanted a quick lunch, but you can pre cook any rice variety before hand to use in this recipe.
• Nutritional yeast or parmesan. This adds a subtle ‘cheesy’ flavour.

I recently purchased my stick blender and I’ve been in love ever since, it’s so versatile and makes short work of blending soups! I’ve included my affliate link below taking you straight to the same one I puchased. (It doesn’t affect the price you pay, but helps me give you free recipes).

Do let me know if you give this a try. Leave a comment below, I would love to hear from you.

Creamy Mushroom & Rice Soup

Recipe by Sarah's Healthy KitchenCourse: LunchDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

278

kcal

Creamy, Mushroom & Wild Rice Soup, With Fresh Thyme, Black Pepper & Yogurt swirl, dairy free.

Ingredients

• 10g butter, dairy free

• 1 leek, sliced

• 2 small carrots, sliced

• 250g closed cup mushrooms, chopped

• 2 garlic cloves, minced

• 1 tsp dried thyme

• 300ml unsweetened almond milk

• 300ml vegetable stock (made with 1 stock cube)

• 1 tbsp of nutritional yeast or parmesan

• 1 x 250g pouch of microwave basmati rice

• To serve, fresh thyme, black pepper and yogurt

Directions

• Add the butter to a large saucepan over a medium heat. Once hot, add the sliced leeks, carrots and mushrooms and sauté for 7-10 minutes until soft and cooked.
• Add the minced garlic and dried thyme and cook for a further minutes, before adding the milk and stock.
• Bring to a simmer for 5-10 minutes, during the last 2-3 minutes add half the rice pouch and nutritional yeast/parmesan if using, stir to combine.
• Use a stick blender to blitz the soup until smooth. Once smooth, tip in the remaining rice, and stir through. Pour into serving bowls and serve with fresh thyme leaves, freshly ground black pepper and a swirl of yogurt.

Notes

• Per serving Kcal 278, Carbs 39.4 Fat 9.9 Protein 7.2
• This recipe contains affiliate links which give me a commission on any qualifying purchases you make. It doesn’t affect the price you pay, but helps me give you free recipes.
• https://www.amazon.co.uk/gp/product/B01II9OE38/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B01II9OE38&linkCode=as2&tag=sarahshealt03-21&linkId=73b57aabff5e2a61058a4d0111a79e81