This versatile and delicious pasta sauce can also be used as a sauce for chicken or beef steak.
You will need:
1 Tub Dr Broth Chicken or Beef Bone Broth
3 cups chopped mushrooms – any mix of your favourites
½ cup fresh cream or natural yoghurt
2 tbls extra virgin olive oil
Pinch of salt
Handful of baby spinach leaves or torn basil
In a medium saucepan on a high heat, fry your chopped mushrooms with a pinch of salt.
When they are golden brown and any liquid has evaporated, pour in the Dr Broth bone broth.
Bring to asimmer and reduce the liquid by half – then add your cream (if you are using yoghurt then let the sauce cool a bit and stir in carefully so that it doesn’t split.
Then stir in your spinach and basil.