This Evening I Made A Mushroom Plant-based Pasta That Is So

this evening i made a mushroom plant based pasta that is so multip img fcdb
this evening i made a mushroom plant based pasta that is so multip img fcdb



This evening I made a mushroom plant-based pasta that is so delicious, so wholesome, and so healthy. Sautéed Maitake Frondosa mushrooms from @sprouts, marinara sauce on top of chickpea pasta. I Always know that I can find what I need @sprouts to fulfill my plant-based diet and they have the most diverse selection of mushrooms.

I’m always trying new recipes, incorporating a lot of different types of mushrooms, legumes, beans, pasta, and veggies and this I came up with putting a few of these items together. It’s easy, you can add another protein to eat like plant-based meatballs or tempeh or eat it as is. This particular mushroom cooks well and gives the dish a meatier earthy tone that fits the marinara well.

Plant-based pasta con funghi
Serves 2
– 4 oz Maitake Frondosa mushrooms (or mushrooms you prefer)
– 8 oz plant-based pasta
– 24 oz marinara sauce (the less ingredients the better)
– A few leaves of basil
– Green onion (chopped)
– Garlic
– Salt

While pasta is boiling, sauté garlic in rice oil. Add the mushrooms and onions. Drain pasta and add to veggies along with chopped basil. Stir, on low 5 minutes, serve. Enjoy!

Stay healthy!
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