Rice spirelli with almond mushroom cream sauce

Method

Clean the mushrooms and cook the spirelli according to package instructions.

Cut the onion and garlic into small pieces and sauté briefly in olive oil, add the chopped mushrooms, and sauté for about 10 minutes.

Heat water in a pan and mix in the almond butter and vegetable broth. Stir until the sauce becomes nice and creamy. Season with salt and pepper. Add more water if necessary.

Serve the spirelli with the sauce and enjoy.

Ingredients

For 4 servings

• 250 g Rapunzel rice spirelli
• 250 g mushrooms of your choice
• 1 onion, sliced
• 1 clove of garlic, chopped
• 1/2 tsp Rapunzel sea salt, Atlantic
• 1 pinch of pepper
• 5 tbs Rapunzel almond butter
• 1 tsp Rapunzel vegetable bouillon with yeast
• 300 ml hot water
• 1 tbs Rapunzel olive oil mild, extra virgin
• 1 handful of parsley, chopped