This dish was extraordinarily satisfying to the tastes buds. The flavors were so full, yet light. I enjoyed the lightness paired with the, what can be dense, pasta. I used green pea rotini, which sometimes can taste even more dense. For the health benefits, all the mushrooms are so healing for our body. Mushrooms can help to reduce and heal inflammation while upgrading our immune system. Onions and garlic also have similar benefits. For an added bonus, the meal took under 30 minutes so it makes for a great weeknight meal!
Enjoy ❤
300g of mushrooms (I did measure mine because I have a scale, but like maybe 15 cremini mushrooms or 3 small packages). I also used about 100g (one package of Shiitake mushrooms)
4 cloves of garlic, minced
1/2 onion
1/2 cup coconut milk (from a can)
4 cups of arugula
1tbsp coconut oil
1 tbsp of rice wine vinegar
1/2 tsp sugar (I used coconut sugar but any will work- you probably could get away with eliminating the sugar if you’d prefer)
2 tsp liquid aminos
1 box of green pea rotini (you can literally use whatever pasta you want, lentil pasta, either red or green is what I would recommend but I don’t eat any other types of pasta-just don’t like them as much)
Fresh lemon zest
A sprinkle of Parmesan cheese
Clean mushrooms, let dry. (I didn’t actually let mine dry and turned out fine). Prepare Shiitake mushrooms by cutting off the dense, meaty end. Slice into small pieces.
Cook pasta as the box says.
Over medium heat, heat coconut oil and add onions. Cook until translucent.
Add garlic and cook a minute or so.
Add mushrooms, cook for 5 min or so.
Add coconut milk, rice wine vinegar, sugar, and liquid aminos.
Cook until the liquid has reduced down a little.
Add arugula and cook until it wilts.
At this point the pasta should be done as well.
Combine on a plate or mix the pasta in with the mushrooms and serve.
Top with a lemon zest and your perfected amount of Parmesan cheese.
Enjoy
Mushroom amount
Here’s the pasta I used & like.
The nutrition facts do not include the parm. cheese.
I adapted the recipe from a fancier version from Ascension Kitchen.
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