I am writing this recipe up while I am eating this pasta because it is just THAT delicious that I want you all to try it!!
This recipe is sure to impress all food lovers, even those with strict dietary conditions. It is gluten free, dairy free, vegan and could be made paleo by using spiralised vegetables as the pasta! However, the recipe could also be easily adapted to have chicken or nitrate free bacon for all those meat lovers out there.
I have made many attempts at making creamy pasta without using dairy, but have had little success until this recipe. I think the secret ingredient is the mushrooms! Do not fear if you are not a big fan on mushrooms though, they are not too obvious and you can use less if you like.
But, probably the greatest part of this recipe is it took all of maybe 15 minutes from start to eating it!
Serves: 1 big serve or 2 small serves
- 2 Tablespoons of olive oil
- 1 brown onion
- 3 cloves of garlic
- 8 mushrooms
- 200mL coconut cream
- Salt & pepper
- 150grams brown rice vermicelli noodles (can substitute for other pasta alternatives)
- 1-2 cups spinach
- Finely chop and fry off the onion and garlic in the olive oil until soft and fragrant
- Chop the mushrooms and add. Cook on a lower heat for about 5 minutes until the mushrooms have shrivelled and turned a darker colour.
- Add the coconut cream, cover the pot and simmer.
- Meanwhile, boil the kettle, place the rice noodles into a bowl and cover with boiling water. Wait 5 minutes until they are tender. Drain the water and stir them into the creamy sauce.
- Add the chopped spinach, turn up the heat and cover for about 1 minute to wilt the spinach.
The photo really does not do justice to how creamy and delicious this pasta is, so please try it for yourself next time you are craving creaminess but do not want the dairy.