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April 1

5-ingredient Creamy Mushroom Pasta

5-ingredient Creamy Mushroom Pasta

Cook Time25 mins
Total Time35 mins
Course: Main Course
Keyword: oil-free, soy-free, vegan
Servings: 4
Calories: 378kcal
Author: J. Plants

Ingredients

  • 200 g. | 2 cups Whole wheat pasta uncooked
  • 150 g. | 2 cups Mushrooms sliced
  • 130 g. | ½ cup Cashew butter
  • 40 g. | 4 tbsp. Nutritional yeast
  • 3 cloves Garlic finely minced
  • 60 ml. | ¼ cup Water

Instructions

  • Cook the pasta according to package instructions and set it aside afterwards.
  • Put a non-stick deep frying pan over medium high heat and add the mushrooms, minced garlic and the ¼ cup of water.
  • Stir fry the mushrooms until the mushrooms cook in their own liquid and most of the liquid has evaporated.
  • Add the cashew butter and nutritional yeast to the mushrooms while stirring continuedly, until everything is well combined and heated through.
  • Divide the pasta over two plates, add half of the creamy mushroom sauce to each plate and serve with the optional basil leaves and black pepper and enjoy!
  • Store the mushroom pasta in the fridge, using an airtight container and consume within 3 days. Store the mushroom pasta in the freezer, for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the mushroom pasta.

Check out our latest cookbook, the ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

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(https://happyhealthygreen.life/cookbooks/5-ingredient-high-protein-cookbook)


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