2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
1 tbsp olive oil
1/2 brown onion, diced (if tolerated)
4 garlic cloves, minced
350g portobello or button mushrooms, sliced
400g Slendier Edamame Bean Fettuccine1
1 tbsp tamari sauce
300ml Flora vegan cream
Large handful of chives, parsley, and basil, chopped
Salt & pepper to taste
Notes:
If garlic and onion cause gut discomfort, omit them from the recipe.
Add extra chives for flavour and use 2 spring onions (green parts) to replace the brown onion.
Directions:
Heat olive oil in a large shallow pan over medium-high heat. Add onions and garlic, sautéing for a few minutes until fragrant and slightly browned.
Add mushrooms, cooking for 7-8 minutes until the mushrooms reduce in size and develop some colour.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to packet instructions until al dente (about 4 minutes). Drain and set aside.
Add tamari, cream, herbs, and salt to the mushrooms. Stir and let cook for 2 minutes.
Toss in the cooked pasta and mix well to coat.
Finish with freshly cracked pepper and serve warm.