Vegetarian mushroom pasta

April 3, 2018

Hello foodies! It's been a minute since I've written a post, so I thought I'd kick this off with a savoury dish. This mushroom pasta is brought to you by my migraine that does not seem to be going away. I have never been prone to migraine's, just awful headaches but after not eating for a day, my body was craving some healthy carbs, and this just had to be taken care of. 

 

I've never been a fan of pasta per se, so instead I use egg noodles. I find them to be lighter and it doesn't leave me with a terrible bloat afterwards, and as an added bonus they are quicker to get to al dente than pasta. This recipe is fairly simple, because I couldn't bare to stand in the kitchen all day, the light and noise was a bit too much for me. I stayed away from using chicken in this dish but you can always add chicken strips if you like.  The base is coconut cream, and you know how much I love that as a base to anything! Please try this quick and easy recipe I came up with, I really love the sauce and the fact that it's vegetarian (I seem to have a protein meaty dish most days, so this was refreshing for me). I got a bit fancy by adding my pasta to the belle peppers and just warming them up in the oven for some extra flavour and to get some crunch into an otherwise normal pasta :)

 

Hope you enjoy it everyone!

Lotsa love!

 Recipe: Mushroom (egg noddle) pasta

 

Ingredients:

 

  • 2 handfuls of cherry tomatoes

  • 2 cups of mushrooms

  • 2 pockets of egg noodles (they usually come in a pack of 6)

  • 1 garlic clove

  • 3 tbsp. Olive oil

  • 1 1/2 cups coconut cream

  • 2 tsp. paprika

  • 3 tsp. Steak and chops spice

  • 1 tsp. origanum 

  • Handful of basil leaves 

Method:

  • Sauté the garlic and spices in the olive oil until they become fragrant (don't let the garlic become too brown), then add in the mushrooms and cherry tomatoes.

  • Once they have become soft and mushrooms have decreased in size, remove them from the heat. 

  • In the meantime boil the egg noodles in about 2-3 cups of water, until they separate and become soft. 

  • Add the coconut cream to the mushrooms and tomatoes, let it comes to a quick boil and add it to the strained egg noodles. Warm the coconut sauce while in the egg noodles for about 5 minutes and sprinkle with some basil leaves, and voila you're ready to enjoy! 

 

Hope you love it guys!

 

Zorah 

xo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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