Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
46
High
Nutrition per serving
Calories660.9 kcal (33%)
Total Fat24.1 g (34%)
Carbs93.8 g (36%)
Sugars10.4 g (12%)
Protein22.7 g (45%)
Sodium722.6 mg (36%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
10mlvegetable oil
2shallots
large, finely chopped
6cloves garlic
minced
1fresh red chili
finely minced
500mlvegetable broth
1 x 400mlcan coconut milk
we used full-fat
400gmushrooms
thinly sliced, we used cremini and oyster
400gfusilli pasta
or other, gf if desired
¼ cupsun-dried tomato
from a jar, coarsely chopped
10gnutritional yeast
15mlsodium-reduced soy sauce
4gground paprika
black pepper
freshly cracked
salt
to taste
100gspinach
Instructions
Step 1
In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan.
Step 2
Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning.
Step 3
When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine.
Step 4
Squeeze on some fresh lemon juice, sprinkle on thinly sliced basil leaves or some red chilli flakes if desired, and enjoy!
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