Creamy Mushroom & Broccoli Spaghetti

1: Heat olive oil in a hot pan, add sliced mushrooms and sauté until lightly browned.

2: Add diced brown onion and finely chopped garlic, and fry until soft.

3: Add several dollops of cream or soft cheese to the mushrooms and stir.

4: Sprinkle in black pepper, oregano, chilli flakes, and paprika to develop the flavor base.

5: Crumble a veggie stock cube over the mix, and slowly add hot water, stirring in the stock.

6: Season to taste and gradually add cheese, aiming for a creamy consistency.

7: Slowly add 1 cup of almond milk for a saucier texture.

8: Chop broccoli into mini florets and add them to the sauce to soften.

9: Stir in a bunch of spinach and finely chopped parsley.

10: Boil spaghetti until al dente. Add a couple of ladles of pasta water into the sauce.

11: Plate the spaghetti and top with the sauce. Garnish with fresh parsley, spring onion, lemon juice, and chilli flakes.