Creamy Herb & Mushroom Vegan Pasta
We’ll give you a reason to love pasta and not have to worry about your waistline! Creamy, herby, vegan and gluten free, this pasta dish has it all. Cue this for your next Meatless Monday or basically whenever because it's that good.
To make this dish waistline friendly, we’ve substituted half of the spaghetti with zucchini noodles. Zucchini noodles are very low in carbs & calories AND make sure you work towards those 5 serves of vegetables a day a little faster.
This is a meal you can whip up in less than 30 minutes, and allows for endless variations and creativity. If you have vegetables at home that need using, you could easily swap them for the veggies we used in this recipe. For example, halved cherry tomatoes, diced capsicum and broccolini would work fantastic in this dish.
The trick is that the Morlife Spinach, Herb & Onion SuperDip Mix packs all the flavour, so as long as you have this little blend handy, you can’t go wrong. Plus each SuperDip Mix contains chia seeds which will help up your fibre intake, keeping you fuller for longer.
CREAMY HERB & MUSHROOM VEGAN PASTA
PREP TIME: 10 min
COOK TIME: 15 min
2 large Brown Mushrooms, thickly sliced
125g Gluten Free Spaghetti
2 tbsp. Olive Oil
2 tbsp. Corn Flour
1 cup Almond Milk
1 Morlife Spinach, Herb & Onion SuperDip Mix
1 Zucchini, spiralised into noodles
Salt and pepper
Optional: 1 cup Baby Spinach
Optional: handful of Basil for garnish
STEP BY STEP
- Pan-fry sliced mushrooms with a splash of olive oil in a non-stick pan for approximately 4 minutes. Set aside.
- Bring a large pot of water to the boil. Add the spaghetti along with 1 tbsp. salt and boil until pasta is al dente.
- Meanwhile, add 2 tbsp. olive oil to a large saucepan over medium to high heat. Add corn flour and whisk for a minute until thick. Reduce heat, slowly add almond milk, constantly whisking. Then add SuperDip Mix, whisking until combined. Cook for a couple of minutes to thicken the sauce. Reduce heat to low.
- When pasta is cooked, drain and add to the saucepan with the raw zucchini noodles and cooked mushroom, stirring gently to heat through (optional – add fresh spinach and wilt into the pasta). Season to taste, remove from heat and serve! Best consumed freshly made.