Can you imagine that this mouthwatering meal only takes 15 minutes to prepare? Made with fabulous pasta concocted of legumes, it’s higher in protein than your regular Italian bowl (this particular pulse pasta packs a 21% protein punch). It’s also more balanced in carbohydrates, yet just as nostalgic (and tasty) as the real thing.
INGREDIENTS
- 250g penne pasta wholegrain or made from legumes
- 4 cups portobello and swiss mushrooms, sliced
- 2 Tbsp coconut oil
- 4 cloves garlic crushed
- 1 large onion finely diced
- 2 spring onions
SAUCE
- ¼ tsp liquid smoke
- 2 cups pasta cooking water
- ½ cup cashews soaked overnight
- 1 clove garlic
- 1 tsp sea salt
- cracked pepper to taste or 1 drop black pepper or 1 drop rosemary thyme oil
TO SERVE
- 4 handfuls rocket
- cashew parmesan
METHOD
- Place pasta in a saucepan and fill with water until fully submerged. Cook over medium heat until the pasta is al dente (approx. 7 minutes). Take off the heat and drain out water. Rinse thoroughly with cold water.
- Add coconut oil to a non-stick pan over medium heat. Fry off onions until translucent before putting in the garlic. Once the garlic has slightly browned, pop in the mushrooms and spring onions. Cook for a further 2-3 minutes.
- While the mushrooms are cooking, add the sauce ingredients into a blender and blend until smooth and creamy. Add into the mushrooms and cook for 2 minutes.
- Fold the pasta gently into the sauce and mushrooms to combine.
- Serve with rocket and cashew parmesan.
