Nutriment Health & Fitness

Creamy Pasta with Portobello Mushroom – DF GF

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Pasta with Portobello Mushroom Recipe DF.GF

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:

Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, and Weight Management.

NUTRIMENT HEALTH AND FITNESS WEBSITE WAS CREATED TO:

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Pasta with Portobello Mushroom Recipe DF.GF

Creamy Pasta with Portobello Mushroom - DF.GF

Nutriment Health and Fitness
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, entree, lunch
Cuisine American

Equipment

  • 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

Ingredients
  

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

Instructions
 

Creamy Pasta Sauce

  • 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

  • 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.
  • In a large bowl, toss the pasta with the creamy sauce.
    Plate, and top each pasta with slices of the Portobello Mushrooms.
    Serve immediately.
Keyword bbq sauce, gluten free pasta, navy beans, portobello mushrooms, Tamari soy sauce
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