Mushroom and leek spaghetti
"Quick, zesty and fresh, this super-healthy vegan spaghetti makes for a super midweek option"
8.7 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
2tbsp olive oil
350g frozen leeks
380g mushrooms, sliced
2 garlic cloves, crushed
½ tsp dried oregano
50g (2 slices) crusty white bloomer, blitzed into breadcrumbs
½ lemon, zested and juiced
10g fresh basil, leaves picked and roughly chopped
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