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Rich Creamy Mushroom pasta (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Pasta 180 gr 360 gr
Mushrooms 125 gr 250 gr
Red onion 1 2
Garlic 2 cloves 4 cloves
Chilli 1 2
Broccoli 125 gr 250 gr
Cashews 40 gr 80 gr
Coconut milk 200 ml 400 ml
Spice mix (garlic powder, oregano) 1 tsp 2 tsp
Lemon 1/2 1
*Oil 1 tbsp 2 tbsp
*Soy sauce 2 tbsp 4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 575Kj
  Protein 5.8g
  Fat, Total 7g
  –  Saturated 2.9g
  Carbohydrates 10g
  – Sugars 2.1g
  Sodium 171g
  Allergens Wheat, Cashew

TOOLS: Saucepan, fry pan, wooden spoon, blender, strainer

METHOD

1

PREP                                     

Dice red onion ● mince garlic ● roughly chop mushrooms ● cut broccoli into small florets ● finely slice chilli and set aside for garnish

2

COOK                                  

Bring a saucepan with salted water to the boil ● cook pasta all dente (7-9 minutes) ● drain pasta when ready

3

BLEND                               

Place in blender: cashews, 200(400) ml of coconut milk, ½(1) lemon juice, spice mix and salt & pepper ● blend all into a smooth mixture

4

FRY                                      

Place frypan on high heat with 1(2) tbsp of oil ● add onion and garlic ● cook for 3-4 minutes ● add the mushrooms ● cook for another 4 minutes ● add 2(4) tbsp of soy sauce ● after 30 seconds add the blended creamy sauce and broccoli ● bring to the boil then simmer for 3-4 minutes

5

FINISH & SERVE              

Check the sauce for consistency and taste, add some water if the sauce becomes too thick ● add pasta to the sauce and mix well ● place in bowls and garnish with the chilli rings

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.