Creamy Mushroom Pasta
A protein-packed, dairy and gluten free pasta.
Ingredients
- 300 g mushrooms approx. 2/3 brown button and 1/3 shiitake
- 2 cloves garlic minced
- 1 shallot finely chopped
- ½ cup coconut milk
- 1 tablespoon sorghum flour or tapioca (optional)
- 4 cups rocket arugula
- 1 tablespoon coconut oil
- 1 tablespoon mirin
- 2 teaspoon tamari
- 150 g pasta I used red lentil penne
SERVING SUGGESTIONS:
- Fresh lemon zest
- Generous sprinkle of Brazil Nut Parmesan
Instructions
- Wash the rocket and spin it dry. Wash mushrooms, let dry, and slice thinly – removing the tough stalks from the shiitake.
- Cook pasta as per pack instructions.
- Heat coconut oil in pan (medium heat) and cook the shallot till translucent. Add garlic and cook another minute. Add mushrooms and cook for about five minutes.
- Add coconut cream, mirin and tamari. Either cook till the liquid has reduced down a little, or add a tablespoon of sorghum or other starchy flour to help it thicken.
- Add rocket and cook till wilted down.
- Once pasta has cooked, drain and fold through the mushroom mixture.
- Serve with a grating of fresh lemon juice and a generous amount of Brazil Nut Parmesan.
Notes
The brand of coconut milk I love most is Trade Aid. It comes in a BPA free can and is fair trade and organic. It is also particularly sweet! I used the thick, creamy milk at the surface.
Nutrition
Calories: 540kcalCarbohydrates: 68gProtein: 27gFat: 22gSaturated Fat: 17gSodium: 471mgFiber: 9gSugar: 7gCalcium: 450mgIron: 10.3mg
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