Creamy, Vegan mushroom and rosemary pasta

Name: Creamy, Vegan mushroom and rosemary pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 cup red lentil rotini pasta; 4-5 chopped portobello mushrooms; 1/2 cup chopped onion; 1 minced garlic; 2 tbsp EVOO; 2 tbsp almond flour; 1/2 cup coconut milk; 1/2 cup vegan cheese; 1 tbsp fresh rosemary; 1 sliced portobello mushroom

10 steps

Prep:10minCook:10min

If you’re a mushroom lover like me, this vegan, low-carb, super creamy pasta is the perfect answer for a low-key weekday meal. For those who don’t care about the vegan and low-carb “ness” of it, feel free to replace olive oil with butter, almond flour with all-purpose flour, red lentil pasta with regular pasta, oat milk with full fat milk and vegan cheese with cheddar cheese! Hope you enjoy it as much as we did (my super picky toddler loved it too!) 😊

Updated at: Thu, 17 Aug 2023 12:13:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories616.9 kcal (31%)

Total Fat42.5 g (61%)

Carbs47.3 g (18%)

Sugars6.7 g (7%)

Protein23.7 g (47%)

Sodium229.4 mg (11%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupred lentil rotini pasta

4portobello mushrooms

chopped

½ cupchopped onion

1garlic

minced

2 Tbspevoo

2 Tbspalmond flour

½ cupcoconut milk

½ cupvegan cheese

1 Tbspfresh rosemary

1portobello mushroom

sliced

Instructions

Step 1

Boil 1 cup red lentil rotini pasta in salted water and cook as per the recipe on the box. Drain and keep aside.

Step 2

Finely chop 4-5 portobello mushrooms, 1/2 cup onions and 1 garlic pod.

Step 3

In a medium pan, heat some olive oil and sauté 2 tbsp almond flour for a few seconds.

Step 4

Now add the garlic and sauté for a minute. Add about 1/2 cup oat/coconut milk so it stops sticking to the pan.

Step 5

Add 1/2 cup vegan cheese and mix in the chopped onions and mushrooms and sauté for another 2 minutes.

Step 6

Throw in 1 tbsp fresh rosemary, sauté for another minute and turn off the heat.

Step 7

This should look like a creamy chunky mix. Cool this mix and blend it into a smooth paste.

Step 8

In the same pan, add some olive oil and sauté 1 sliced mushroom and 3-4 sprigs of rosemary for garnish. Set aside 🍄

Step 9

Again in the same pan, heat a little olive oil and sauté the cooked pasta for a few seconds.

Step 10

Add the mushroom sauce and gently fold the pasta into it. Garnish with sautéed sliced mushroom and rosemary. Add salt and lots of pepper and serve hot

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