BUTTERNUT SPAGHETTI
SERVING
Serves 4
PREP TIME
5 minutes
COOK TIME
15 minutes
SERVING
Serves 4
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
- 2 Tbsp Coconut oil
- 120 g (1 small) Onion, diced
- 400 g button Mushrooms, sliced
- 4 Tbsp fresh Parsley, chopped
- 2 Tbsp Garlic, freshly chopped
- 600 g Butternut spaghetti
- 800 g (2 Jars) PEPPADEW® Green Pepper and Garlic pasta sauce
- 250 ml fresh Cream
- 5 Tbsp Parmesan cheese, grated
Method
- In a sauce pan, heat the coconut oil and sauté the onions.
- Add the mushrooms, garlic and parsley and fry on a high heat until the mushrooms are browned.
- Add the butternut spaghetti and PEPPADEW® Green Pepper and Garlic pasta sauce.
- Allow to cook for 2 minutes; then add the cream and Parmesan.
- Serve immediately.
Serving Suggestions
- Butternut spaghetti is best served al dente so avoid overcooking.
- Replace the butternut spaghetti with baby marrow spaghetti for a lighter dish with a pop of colour.
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