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Below are the ingridients that are needed to produce a yummy Creamy Mushroom Pasta:
- You need 2 of medium shallots, finely chopped.
- You need 6 cloves of garlic, minced.
- Use 1 of red hot chili, finely minced.
- Get 2 of vegetable bouillon cubes.
- Take 500 ml of water.
- Provide 400 ml of canned full-fat coconut milk.
- Prepare 140 g of button mushrooms, thinly sliced.
- Provide 170 g of oyster mushrooms, thinly sliced.
- Get 400 g of dry fusilli pasta.
- Take 38 g of sun-dried tomato in oil, drained, chopped.
- Use 2 tbsp of nutritional yeast.
- Get 1 tbsp of sodium-reduced soy sauce.
- Get 1 tsp of paprika powder.
- Provide 1 pinch of ground black pepper, plus more to taste.
- Get 120 g of fresh spinach.
Ready with the ingridients? Below are the instructions on producing Creamy Mushroom Pasta:
- Add the oil to a large pot on high heat. When hot, add the shallots, garlic, and chili, and sauté until lightly golden, about 3 minutes, adding a splash of water as needed to deglaze the pan..
- Add all of the remaining ingredients to the pot, except for the spinach, and bring to a boil, then reduce to a simmer with the lid partially covered. Stir occasionally to prevent burning..
- When the pasta is al dente, after about 12 – 15 minutes, remove from the heat and add in the spinach. Stir to combine..
- Squeeze overtop some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!.
Drain well and set aside in the pot. Toss the mushrooms around to coat and season them with kosher salt, a little black pepper and some rosemary. Once the mushrooms release their juices and gain some good color, add tomato paste, red wine, and about ½ to ¾ cup of the pasta cooking water. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems.
Recipe : Creamy Mushroom Pasta
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