Very good. I used all of the solid part of a 5-oz can of Wegman's Coconut Cream, probably about 1/4 cup. I also added skinny asparagus, cut in 1" pieces, which I sautéed in avocado oil, and caramelized onions. I added vegan parmesan, which was really good.
Creamy Mushroom Pasta
- Avocado oil for cooking
- 1 shallot, very finely minced
- 7 ounces mushrooms such as cremini, slivered
- 2-4 Tbsp coconut cream
- 1 bunch fresh parsley
- Nutritional yeast or Vegan Parmesan, to serve
- Himalayan salt to taste
- Freshly ground black pepper to taste
- Miracle Noodles, prepared
- Heat oil in a skillet over medium heat. Add shallot (or about 1/4 of an onion) and cook until just translucent, 1-2 minutes.
- Add mushrooms with a generous pinch of salt, and cook, stirring every so often, until softened (3-5 minutes). Add coconut cream to taste and cook for a couple minutes. Season to taste, mix in parsley and serve immediately over pasta of choice and a generous grating of Parmesan cheese. Serve right away with mushroom sauce.
Nutrition facts may also vary widely with this recipe, depending on the amounts of veggies used.
NUTRITION
Serving: 50g | Calories: 199kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 326mg | Potassium: 359mg | Fiber: 5g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 5.8mg | Calcium: 53mg | Iron: 2mg
https://www.gnom-gnom.com/gluten-free-keto-mushroom-pasta/#recipe
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