Don’t want to eat butter/oil/cream but fancy creamy mushroom pasta. Well, I do have a solution here for you with this recipe of avocado creamy mushroom pasta🍝🥑
“Try it and don’t forget to tag and follow on Instagram @guywhocooksgreen”
Ingredients (2 portions):
1 medium sized avocado
1.5 tablespoon low fat soya yoghurt (s
Half cup skimmed vegan milk
2 cloves garlic
1 cup mushrooms
1 teaspoon of black pepper
Half teaspoon of salt
1/4th cup of white wine (you can use vinegar as the alternative)
1 cup of water with dissolved vegetable broth
2 cups of full corn pasta
1 cup spinach
Half tomato
Handful of peanuts
Pinch of vegan Parmesan for topping (optional)
Method:
Boil the pasta 1 min lesser than the time mentioned on the packet
While the pasta is boiling, take the avocado seed out, chop the avocado and toss it to a blender with milk and yoghurt. Blend it until cream-like smooth
Heat a big pan to the low flame and toss the chopped mushrooms (no need of oil, mushrooms will leave water, but don’t use high flame)
Once mushrooms have sweated the water, toss in the garlic and sauté them until all the water sweated by mushrooms is evaporated
Now add the blended avocado cream
Cover the pan and cook on the low flame for 2 mins
Remove the lid from the pan, add white wine and cook without the lid on low flame for 3-4 mins. We don’t want the raw wine flavour in our sauce
Then add vegetable broth and stir it on low flame, add salt & pepper
Cook for another 3-4 mins until you see the sauce thickening up.
While waiting, sauté your spinach and tomatoes under low flame for 4-5 mins without any oil in another pan (spinach will leave water so no oil is required). Remember to keep stirring though.
Toss the boiled pasta in the pan, stir it in the sauce and let it cook on low flame for another 2 mins
Transfer it to a bowl/plate and top it with the sautéed spinach and tomatoes. Also add the peanuts for extra protein. I topped it with the Parmesan as well
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