This recipe was created by accident. My husband and I plan our meals every week and for this meal, we decided to have pasta and mushrooms. The recipe I found for the mushrooms included balsamic vinegar, which sounded great to me, but he requested I leave it out. I agreed and when the time came for me to cook dinner, I began following the recipe with a few tweaks. I used coconut oil instead of olive oil and maple syrup instead of honey. While in that process, I thought the meal needed something else to make it extra delicious, so I added some nutritional yeast and cashew milk cheese to the pot. Once we began eating, we both agreed this was an excellent meal. Our 2 year old daughter loved it too. It was surprising because what started as simply leaving out an ingredient, turned into a completely different creation. I wanted to share it so other can try it too. It's simple, quick, filling, and of course healthy.
Ingredients:
12 oz Pasta (I prefer brown rice, lentil, or chickpea, but you can use whatever pasta you like.)
1 TBS coconut oil
16 oz whole organic mushrooms
Salt and pepper to taste
2 garlic minced cloves
1 TBS maple syrup
1 cup Parmela Creamery Cashew Milk Cheese (or any vegan cheese you like!)
Nutritional yeast to taste
Directions:
1. Cook the pasta according to package instructions.
2. Melt the coconut oil over medium heat in a large skillet.
3. Add the mushrooms and sprinkle with salt and pepper.
4. Saute the mushrooms for about 5 minutes. You want the liquid to be released for extra flavor!
5. Stir in the garlic, maple syrup, cashew milk cheese, and a generous amount of nutritional yeast. Let it cook for another minute so the cashew milk cheese melts.
6. Drain the pasta and put it back in the pot. Stir in the mushrooms, including all the juices.
7. Add more salt, pepper, cashew milk cheese, and nutritional yeast to taste. Serve with a salad for a complete meal and enjoy!
Check out the original mushroom recipe here to see where the inspiration came from!
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