Hey my lovely friends! Who doesn’t love a good pasta dish? A little over a week ago, I showed you on my Instagram page how to make this super easy weeknight meal after my workout. I literally put it together in 20 minutes and it was delicious especially it being both vegan and gluten-free. I honestly thought after deciding to eat less dairy and gluten that I would never be able to enjoy dishes like pasta again but that is not true; just follow this recipe and you will see!
Total Time: approx. 20 min
3 cups of sliced mushrooms
5 minced garlic cloves
2 cups of fresh baby spinach
3 tbsp olive oil
10 oz. of gluten-free pasta cooked according to package instructions (I used Chickpea pasta)
1 cup of shredded mozzarella cheese (dairy-free if possible)
1/2 cup of fire-roasted red peppers blended
1 lite coconut milk (13 oz) or heavy cream
2-3 tbsp of nutritional yeast or parmesan cheese
1 tbsp basil paste or handful of fresh basil
1/2 tbsp corn starch
Salt & pepper to taste
In a large pan, add the olive oil. Saute the minced garlic until lightly browned on medium heat then add the mushrooms and sautee stirring every now and then until cooked through. Set aside.
Cook your choice of pasta in the meantime according to the package instructions. I opted for penne chickpea pasta.
While that is cooking; start working on the sauce component of the dish.
Mix together the coconut milk with the blended roasted red peppers along with the nutritional yeast, salt, pepper, basil, and corn starch.
Add the sauce to the pan with the mushrooms and add the spinach too. Let this cook together for a few minutes until the sauce thickens.
Add cooked pasta to the sauce and stir all together. Top with a sprinkle of salt and the shredded mozzarella cheese. Once melted, plate and enjoy!