top of page



Serves 3
589 calories
35g carbohydrates
9g protein
45g fats


250g spaghetti pasta

1 tbsp. of oil

250g of mushrooms

1 white onion, diced

50g of vegan margarine

2-3 cloves of garlic, minced

1 tsp. ground oregano 

1 tsp. of salt

1/2 tsp. of pepper

400g / 1 can of coconut milk

2 tbsp. of plain flour

2-3 sprigs of fresh coriander leaf


1. In a saucepan of boiling water with a tsp. of salt, add the spaghetti pasta and cook as per the packet instructions. 

2. In a seperate pan on medium heat with the oil, slice and add the mushrooms, cooking with a lid on for up to 5 minutes.

3. Add the diced onion, vegan margarine, garlic, oregano, salt and pepper and cover with a lid once more reducing to a low heat to simmer for 3-5 minutes to allow the onion to sweat.

4. Add the tinned coconut milk and plain flour before bringing to the boil and reducing to a simmer once more.

5. Add the cooked spaghetti pasta and an additional seasoning of salt and pepper to preference before covering with a lid and cooking on a low heat for 5-8 minutes.

6. Serve this pasta dish with an optional sprinkle of freshly chopped coriander and enjoy immediately! 

bottom of page