To taste: Lucy Bee Himalayan Salt and Lucy Bee Whole Black Pepper, ground
Optional toppings: chilli flakes and extra parsley
Cook the spaghetti as per the instructions on the pack.
On a medium heat add Lucy Bee Coconut Oil and the chopped shallot to a frying pan, and cook until it starts to become translucent.
Add in the mushrooms and garlic and cook until the mushrooms start to go golden.
Add the flour and stir to coat the mushrooms, then add in the Lucy Bee Coconut Milk, Dijon mustard, lemon juice, nutritional yeast, parsley, and ground Lucy Bee Himalayan Salt and Lucy Bee Whole Black Pepper, and stir to combine.
When it is all mixed in, add in your spinach and stir again.
Cook until the sauce has reduced, and add in your cooked spaghetti, mix together to coat the spaghetti in the sauce, serve and enjoy.