Spaghetti with Mushroom Sauce

• 2 Tablespoons Olive Oil Plus Extra For Drizzling Over The Cooked Noodles
• 1 cup Button Mushrooms Cleaned And Sliced Into Medium Size Pieces
• 1 whole Medium Sized Onion Finely Chopped
• 2 cloves Finely Chopped Garlic
• 1/2 cups Chicken Stock (or Water)
• 1- 1/2 cup Fresh Cream
• 3 Tablespoons Freshly Chopped Coriander Leaves.
• 1 teaspoon Salt
• 2 teaspoons Ground Pepper
• 1/2 pounds, 1- 1/4 ounces, weight Spaghetti Noodles

1. Heat a pot over medium heat with the oil.
2. Add the mushrooms, onion and garlic and cook and stir until mushrooms turn golden brown and onions are soft.
3. Then add the stock or water, cream and about 2/3 of the chopped coriander leaves and simmer for five minutes.
4. Add salt and pepper to this and let it simmer for another 2-3 minutes.
5. Turn off the flame, put the lid on and set aside.
6. In the meantime, cook the pasta according to package instructions.
7. Then drain it in a colander and run cold tap water over it to stop cooking.
8. Allow it to drain then put it back in the pot.
9. Sprinkle some oil over the top and toss so that it does not stick together.
10. Once the spaghetti is ready, add the sauce into the pasta and toss well.
11. Garnish with remaining chopped coriander leaves and serve hot.

olive oil, button mushrooms, onion, garlic, chicken, fresh cream, freshly chopped coriander leaves, salt, ground pepper, noodles

Taken from tastykitchen.com/recipes/special-dietary-needs/spaghetti-with-mushroom-sauce/ (may not work)