Butternut spaghetti

Want a filling but low-carb meal? This recipe from Peppadew will hit the spot. If you want to make it completely vegan, swap cream for Orley Whip and leave out the cheese (or just get some vegan cheese).

SERVES 4–6 TIME 25 MIN LEVEL MEDIUM

INGREDIENTS 2 tbsp Coconut oil 120g (1 small) Onion, diced 400g Mushrooms, button, sliced 4 tbsp Parsley, fresh, chopped 2 tbsp Garlic, freshly chopped 600g Butternut spaghetti 800g (2 Jars) Peppadew Green Pepper and Garlic pasta sauce 250ml Cream, fresh 5 tbsp Parmesan cheese, grated METHOD 1. In a sauce pan heat the coconut oil and sauté the onions. 2. Add the mushrooms, garlic and parsley and fry on a high heat until mushrooms are browned. 3. Add the bu ernut spaghe i and Peppadew Green Pepper and Garlic pasta sauce. 4. Allow to cook for 2 minutes, then add the cream and Parmesan. Serve immediately.