Creamy Pine Mushroom Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is for 2 large portions or 4 smaller portions, It's also delicious alongside some grilled chicken or fish!
  • 1 medium sized spaguetti squash, cut in half, seeds removed
  • drizzle of olive oil
  • 3-4 medium sized pine mushrooms- alternately you could use your favourite mushroom, thinly sliced
  • 2 Tbs butter or ghee
  • 1 shallot, thinly sliced
  • 20 sage leaves
  • 1 C chicken stock
  • ⅓ C heavy cream or coconut cream
  • 1 Tbs tapioca starch
  • fresh cracked pepper and salt to taste
  1. Preheat oven to 400F
  2. Place squash open side up on a baking sheet with a drizzle of olive oil. Bake for 1 hour.
  3. In a skillet or frying pan melt 1 Tbs butter and add a touch of olive oil, get it nice and hot and bubbling and then add the shallots and sage leaves, turn the heat down a bit and let them get nice and golden brown before stirring. About 10 minutes.
  4. In a separate saucepan add another Tbs of butter and let it get nice and hot, add the mushrooms and cover for 2 minutes.
  5. Add the chicken stock and let the mushrooms simmer for 5 minutes.
  6. Mix the cold cream with tapioca starch and add to the mushrooms. If you're using coconut cream, mix the tapioca with 1 Tbs of cold water and add to the mushrooms.
  7. Add a generous amount of fresh cracked pepper and sea salt.
  8. Remove the insides of the spaghetti squash with a fork, cover with the mushroom sauce and top with crispy shallots and sage.
Recipe by Naked Cuisine at