This is hands down one of my favourite pasta dishes to make, because it’s so easy & quick to make and so light and creamy. Besides, mushrooms and pasta go so well together don’t you think? I used dairy-free yoghurt for the dreamy creamy sauce so it’s light, yet so comforting and creamy and the garlic and other flavours are so tasty together!
Cook the pasta according to the instructions on the packet.
Meanwhile, saute the garlic in a separate saucepan on a high heat with a little water, or oil if you prefer, stirring frequently until fragrant.
Add the mushrooms into the pan with the garlic, further cook for 5 minutes until the mushrooms have softened.
Stir in the dried basil and cook for a further 1 min until fragrant, then set the mushrooms aside.
Once the pasta is cooked, drain all the water from the pan through a colander, then add them to the pan with the mushrooms and stir everything through.
Add in the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, gently stir everything together until creamy.
Serve into your pasta bowls and ENJOY!
PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤
This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!
For the Chilli & Lime Avocado toast:
2 slices toast of choice
1 medium ripe avocado
juice of 1/2 lime
a sprinkle of dried chilli flakes
pink Himalayan salt, to taste
For the Garlic & Soy Mushrooms:
110g chestnut mushrooms
1 tbsp soy sauce/tamari
1/4 tsp garlic powder
For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
Arrange the mushrooms on top of your avocado toasts & enjoy!
PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤
Possibly my favourite savoury toast! Garlicky mushrooms infused in dried parsley on top of caramelised hummus sourdough toast. AHHHH the flavours are so delicious together! This makes the perfect lunch or savoury breakfast on a lazy weekend! This is so simple and easy to make, yet amazingly delicious and full of goodness!
2 garlic cloves, minced or finely grated
160g Chesnut Mushrooms or closed cup, sliced
1/2 tsp of dried parsley
salt & pepper, to taste
2 slices toast
2 tbsp hummus, (i used caramelised onion hummus)
Spray olive oil for frying
Spray a frying pan with a few sprays of olive oil, heat up on a medium heat setting.
Once the pan in hot, saute the garlic in the pan for around 3 minutes until fragrant
Stir the mushrooms into the garlic and saute for around 5 minutes until the mushrooms are almost soft.
Stir in the dried parsley, salt and pepper and continue to cook the mushrooms for another 3 minutes until they have browned and have become soft.
Meanwhile, Once you have toasted your bread of choice, spread each slice with hummus.
Top your hummus toasts with the garlic & parsley mushrooms, serve and enjoy!
PS…Let me know if you have tried any of my recipes, i always LOVE to hear your thoughts, Just leave me a comment below, AND I always love to see your recreations, take a photo and post it on Instagram by tagging me in the photo or use #nourishingalex so i can see and share it in my Insta-story! Lots of LOVE Alex ❤
Because its spring, i came up with this healthy creamy pasta, 100% vegan, made with just a few ingredients. Creamy coconut yoghurt, garlicky stir-fried asparagus and mushrooms with hint of zesty lemon and topped with toasted cashew nuts. All the fresh zesty flavours of spring/summer. I love this pasta dish!
This is creamy flavoursome pasta is so quick and easy to make. It makes the perfect mid-week dinner or tasty lunch which you can take to work/school in your lunchbox!
2 servings dried tagliatelle, (or any other pasta)
a small handful raw cashew nuts
3 cloves garlic, minced/finely grated
100g asparagus spears, sliced
100g mushrooms, sliced
4 tbsp coconut yoghurt
1 tsp nutritional yeast, plus extra to sprinkle
salt & black pepper
Cook the pasta according to packet instructions.
Meanwhile, saute the garlic in a frying pan/wok with a little spray oil on a medium-high heat for 2 minutes until fragrant.
Add the asparagus & cashews and cook for 3 minutes, then add the mushrooms, stirring frequently to cook for another 3 -4 minutes, or until all the veggies have softened and the cashews are nicely toasted.
Once the pasta has cooked until al dante, drain the pasta water from the pan in a colander, then transfer the pasta back into the saucepan.
Stir in the coconut yoghurt, nutritional yeast and lemon juice, then add in the garlicky asparagus, toasted cashews and mushrooms. Season with salt and pepper. Keep stirring until all is combined.
Serve in your bowl and sprinkle with a pinch of extra nutritional yeast, and enjoy!