Magic Mushroom Pasta

This pasta dish is low carb, high protein, vegan and gluten free! Get that creamy pasta taste without all the calories or negative health effects.

PASTA

2 cups of mushrooms, large ones copped into large pieces - use any you like! Try something new! I used a blend of cremini, enoki, and beech mushrooms

2 cloves of garlic, minced

1/2 an onion, copped

Handful of fresh parsley

2 tbsp walnuts, chopped

4 tbsp coconut oil

Dash of sea salt

2 zucchini, made into noodles using a mandoline or spiralizer

SAUCE

Juice of 1 organic lemon 1 avocado, chopped 1 tbsp extra virgin olive oil 2 clove of garlic, minced 2 tbsp vegan or dairy free mayonnaise

3/4 cup canned chickpeas, drained

Dash of cayenne pepper Dash of sea salt Dash of black pepper

Add all sauce ingredients to a magic bullet or food processor and blend until smooth and creamy. Heat up a cast iron skillet (if available) and add 2 tbsp of coconut oil.

Once coconut oil is melted add mushrooms, onion, 1 clove of garlic and a dash of sea salt. Saute until mushrooms and onion are golden brown. Remove from heat and cover. Add 2 tbsp of coconut oil to the skillet. Then add zucchini noodles, and 1 clove of garlic. Cook until zucchini has the texture of a noodle. Just before noodles are ready add in 2-3 tbsp of the sauce and stir well until heated throughout. Be careful not to overcook the noodles.

Add noodles to a dish, top with the mushroom mixture and then garish with walnuts, parsley and a dash of cayenne pepper. Makes one large serving or two small servings. Store the remaining sauce in the fridge and use as a veggie dip, salad dressing or spread on Ezekiel toast!

#Mushrooms #Zucchini #Pasta #GlutenFree #Vegan