Creamy Mushroom Spaghetti

I’ve always been very anti-waste when it comes to food. Sometimes it means I end up eating more than I need to, especially in resturants (because I would rather eat the food and be uncomfortable than have it thrown away!), however it also drives my creativity when it comes to creating meals. I often line out ingredients that need to be eaten the soonest on my counter and figure out a way to make a delicious meal out of them. With this one, I had a little cream cheese left over, some mushrooms and some kale. I was craving pasta – so why not put it all together and make something magical?

Serves: 1



  • 70g dried spaghetti
  • 1/2 a vegetable stock cube made up with 1/2 cup boiling water
  • 1/2 tsp olive oil
  • 2 garlic cloves, diced
  • 1 brown onion, diced
  • 2 large flat mushrooms, sliced
  • 1 handful kale
  • 2 tbsp soft cream cheese (I used a vegan alternative)
  • Optional: 1 tsp garlic powder


  1. Cook spaghetti acccording to packet instructions and make up the vegetable stock and set aside
  2. Fry the garlic and onion over a medium heat until the onions begin to brown, then add the mushrooms and fry until they start to soften. Then add the kale (and garlic powder if using)
  3. Sautee for about a minute before pouring over the stock and 1 tbsp cream cheese
  4. Allow to reduce down and simmer for a few more minutes, then add the cooked spaghetti and remaining cheese. Stir through and garnish with some black pepper

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