300gmushroomsapprox. 2/3 brown button and 1/3 shiitake
2clovesgarlicminced
1shallotfinely chopped
½cupcoconut milk
1tablespoonsorghum flouror tapioca (optional)
4cupsrocketarugula
1tablespooncoconut oil
1tablespoonmirin
2teaspoontamari
150gpastaI 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.