Avoid the store bought sauces full of extra sugar, preservatives and filler, and create this light and bright comforting mushroom pasta dish using items you likely already have in your pantry. For pantry items, be sure you're reading the label to avoid hidden unwanted ingredients and choose organic and local when possible. When choosing a pasta, opt for single ingredient durum wheat semolina - 7 grams of protein per serving and nothing extra. Same with the coconut milk and oat milk - should just be a few ingredients, no extra gums, water or fillers (you can thin it out yourself if you want - why pay for extra water and less product).
Ingredients:
Pasta noodles
Cremini and shiitake mushrooms
White or yellow onion
Garlic cloves (1-3)
Frozen peas
Lemon
Olive Oil
Flour
1/2 Can full fat coconut milk
1C Oat milk
Nutritional yeast
Dried Oregano
Dried Thyme
Dried Rosemary
Dried Parsley
Salt & pepper
Red Pepper Flakes
Fresh Parsley
Make it:
Sautee onions and mushrooms in olive oil, then add in peas.
Add more olive oil and make a simple roux by stirring in and browning a couple of tbsp of flour. Mix in coconut milk and oat milk and keep stirring. Squeeze juice of one lemon, add in nutritional yeast and spices to taste, and let simmer.
Par boil noodles and strain - hold back 1C pasta water.
Add noodles to sauce. Smash garlic, dice, and add at the end.
Serve and garnish with fresh parsley and red pepper flakes.
Enjoy this delicious and guilt free pasta dish full of plant protein and micronutrients.
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