Project Description

Mushroom and chicken with nut cream and wholewheat spaghetti with basil
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Prep Time 40 mins
Course Culinary Collection, Pasta Perfect
Servings 4


  • 60 g nuts, chopped
  • 300 ml almond milk or milk
  • 20 ml odourless coconut oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 3 chicken breast fillets, cut into strips
  • 3 ml paprika
  • 250 g white button mushrooms or portabellini mushrooms, thickly sliced
  • 30 ml almond flour or cake flour
  • 1 can coconut milk
  • 60 g Parmesan cheese, finely grated
  • 350 g wholewheat spaghetti, cooked and drained
  • 45 ml fresh basil, shredded

To serve:

  • Parmesan cheese, finely grated
  • 15 ml basil leaves


  • Soak the nuts in the milk for at least 20 minutes and then blend in a blender. Heat half of the oil in a wide pan and gently fry the onion and garlic for 5 minutes. Add the chicken and paprika and fry for 5 minutes. Transfer the mixture to a plate. Increase the heat and add the remaining oil, fry the mushrooms for 4-5 minutes. Stir in the flour and cook for 2 minutes. Reduce the heat and add the milk and nut mixture, coconut milk and Parmesan cheese. Cook for 3-4 minutes. Add the reserved chicken mixture, spaghetti and basil and toss together and heat through. Serve the spaghetti in warmed bowls with extra Parmesan cheese and fresh basil.