Creamy Wild Mushroom Pasta

Serves
2

Prep Time
15 minutes

Cooking Time
15 minutes

Total Time
30 minutes

Difficulty
Easy

Ingredients

– 5ml coconut oil

– 1/2 an onion, finely chopped

– 1 clove of garlic, finely chopped

– 4 sprigs of thyme

– 250g button mushrooms, sliced

– 150 – 200g exotic mushrooms, sliced (I used oyster and king oyster mushrooms)

– 1 x 400ml tin of coconut milk

– 250ml vegetable stock (homemade is always best!)

– 15ml tamari (gluten free soy sauce)

– 30ml nutritional yeast (you can substitute this for any hard cheese, grated)

– a good pinch of salt (I use Maldon salt)

– 250g Happy Earth People red lentil fusilli

Method

1. Heat the coconut oil in a large nonstick saucepan on a medium heat.

2. Add the onion, garlic and thyme and saute for 3 minutes, stirring occasionally.

3. Add the mushrooms, saute for 3 minutes or until they start to brown.

4. Add the remaining ingredient (except the pasta). Stir and leave to simmer for 15minutes, to allow the sauce (which now looks like soup) to thinker and for the flavors to intensify.

5. While your mushroom sauce simmers away, clean up and cook the red lentil fusilli.

6. Add the cooked fusilli to the sauce, stir in, taste and season before serving.

For Veggies: You can substitute coconut milk and nutritional yeast in this recipe. The nutritional yeast is used to add a more cheesy flavour, so sub. it with a hard cheese (grated) and use half full cream milk & half cream instead of coconut cream if you prefer as well, just watch the consistency, it may take slightly longer to reduce.

For Low-Carb: See Veggie suggestion and substitute the pasta for zoodles, vegetable noodles or your preferred low-carb alternative.