Shiitake and Leek Spaghetti
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 3 tablespoons coconut oil
- 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
- 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
- 3–4 sprigs fresh thyme (optional)
- 6–7 whole dried allspice berries (optional)
- 1 can coconut milk
- 1/3 cup pumpkin seeds, toasted
- 1 teaspoon white wine vinegar (optional)
- Sea salt and pepper, to taste
- Spaghetti, cooked according to package directions
Instructions
Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!
Find it online: https://livitygardens.com/shiitake-and-leek-spaghetti/