Creamy Mushroom Medley Pasta


Different varieties of mushrooms are now readily available in most supermarkets so it's time to get out of our comfort zone & try some new flavours!

The gorgeous creamy sauce along with some delicious herbs highlight the flavour of these beautiful mushrooms and then some!

Tip: If you're not ready or can't find the different varieties it still tastes great just using all button mushrooms.

Hint: We used San Remo Pulse pasta for this dish but any of your favourite gluten-free pasta will work beautifully.

Prep time: 10 mins
Cook time: 15 mins
IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

60 grams of gluten free pasta
2 teaspoons of extra virgin olive oil, separated
1/4 onion, diced (25g)
1 clove of garlic, crushed
125 grams of mixed mushrooms of choice
2 stems of broccolini
1/4 cup of fresh basil leaves
6 fresh sage leaves
2 tablespoons of unsweetened coconut yoghurt
1 teaspoon of fresh lemon juice
1/2 teaspoon of nutritional yeast
1 pinch of ground paprika
Himalayan or sea salt & cracked black pepper to taste
extra basil & sage leaves to garnish (optional)

Method

  1. Cook the pasta according to the directions. Once cooked drain and immediately run under cold water to stop the cooking process. Set aside.
  2. While the pasta is cooking heat 1 teaspoon of the olive oil in a medium sized pan to medium heat and cook onion for 2 minutes. Add garlic and cook for a further 1 minute.
  3. Add the remaining oil to the pan and add the mushrooms. Cook stirring for 6-8 minutes or until just soft. Half way through cooking you can add the broccolini.
  4. Stir through the fresh herbs then add the remaining ingredients. Stir until completely incorporated then add the cooked pasta.
  5. Warm through and serve garnished with the extra herbs if using.


Calories: 280
Protein: 21.3
Carbs: 52.3
Fibre: 10.8
Fat: 18.2


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