A creamy pasta dish, topped with a meaty sliced Portobello mushrooms. Can also be served with broccoli, or spinach or even a side salad.
Portobello mushrooms are so tasty, with the ability to absorb the marinate.
Using 1 frying pan, 1 large sauce pan, 1 medium sauce pan, and a blender or food processor.
Easy to make.
TEXTURE AND TASTE:
Beautifully paired together, the chewy texture of the pasta, and the meaty flavour of the Portobello mushroom.
INGREDIENTS:
- 1 can Navy beans 398ml
- Cashews raw
- Onion
- Nutritional Yeast
- Better than Bouillon or Cubes low or no sodium
- Pasta of choice – prefer Gluten Free
- 3-4 Portobello mushrooms
- BBQ sauce
- Tamari – Soy Sauce low sodium
THIS RECIPE IS FRIENDLY FOR:
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Creamy Pasta with Portobello Mushroom – DF.GF
A creamy pasta dish, topped with a deliciously spiced and sliced Portobello mushrooms. So meaty and tasty.
You could add your side of protein, but the sauce contains the plant-based Navy Bean protein.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
- Large saucepan
- Medium saucepan
- Food Processor or Blender
- Frying Pan
- Large Mixing Bowl
- Garlic Press
- Strainer
- 1/2 cup, 1/8 tsp, 1/2 tsp, tsp, tbsp
Creamy Pasta Sauce:
- 1 can Navy Beans drained and rinsed 398ml
- 1/2 cup Cashews raw
- 1 tbsp Extra virgin olive oil
- 1 Onion diced
- 4 Garlic cloves
- 1/2 cup Nutritional yeast
- 2 tsp Better than Bouillon or 2 Bouillon Cube low or no sodium
- 1/2 cup Warm Water
- 1/2 tsp Black pepper ground
- Pasta of choice – gluten free preferred
Portobello mushrooms:
- 3-4 Portobello Mushrooms cleaned and thick sliced
- 1 tbsp BBQ sauce gluten free
- 1-2 tbsp Tamari soy sauce – gluten free or low sodium
- 1/2 tsp Black pepper ground
- 1/8 tsp Smoked Paprika
Creamy Pasta Sauce
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In the frying pan, set on medium low, add the olive oil and onion. Cook for 8 minutes. Stir occasionally.
Add in the pressed garlic for 30 seconds.
Remove from heat and set aside. You can use the pan to cook the Portobello mushrooms.
-
Add enough water to the medium saucepan to cover the navy beans and the cashews. Bring to a boil and simmer for 30 minutes. Stir occasionally.
Drain the water and add to the the food processor/blender.
Add in the cooked onion and garlic.
Stir in the bouillon into the 1/2 cup of warm water. Stir well and add tot he food processor with the nutritional yeast, and pepper.
Blend well until creamy texture.
-
Pour the mixture into the large saucepan and set on low heat. Whisk often so it doesn't burn and stick to the bottom. The sauce will thicken.
-
Cook the pasta of choice as per instructions.
Drain.
Portobello Mushrooms
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To the large frying pan, heat on medium. Then add the sliced, marinated Portobello mushroom and cook for 3-4 minutes. Flip once half way.
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In a large bowl, toss the pasta with the creamy sauce.
Plate, and top each pasta with slices of the Portobello Mushrooms.
Serve immediately.