Mushroom Bolognese

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You will need:

500g chopped mushrooms

1 cup Dr Broth Vegan broth

1 cup sliced leeks

2 tbls extra virgin olive oil

¼ cup cream

¼ cup grated Parmesan

250g (half a normal packet) spaghetti cooked until al dente and drained

Chopped parsley and chives

Method:

In a medium sized saucepan on the stove, sauté your mushrooms over a high heat in the olive oil, with a pinch of salt and pepper for a few minutes then stir in the leeks.  

Cook until the leeks have softened about 3 – 4 more minutes.

Add the mushroom broth, bring tot the boil, and cook until evaporated by half.

Add the cream and simmer until the sauce coats the back of a spoon nicely.

Turn off the heat and stir in the spaghetti

Then stir in the Parmesan

Serve with fresh chopped Italian parsley and chives.

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