Life is a combination of magic & pasta
Guys – pasta!!
Who doesn’t love a big bowl of pasta? Really who?
I shared this recipe on my IG stories last month & loads of you asked for the recipe – since it seemed like a pretty popular one I felt it had earned a blog post so here we are.
I love Italian food (bread, pasta & oil – duh) but I feel sometimes eating out at Italian Restaurants can be a bit of a pain – I mean how much penne arrabiata can a girl eat? Although, recently I’ve been asking for just pasta with a tonne of oil, garlic & some veggies AKA aioli (just incase you guys needed some inspo)
I love this recipe because I’m obsessed with anything creamy & carby & it has limited ingredients – you guys know I prefer the easy life when it comes to cooking.
Pretty much all of these ingredients I usually have in my cupboard most of the time. It literally takes about 20 mins to make too, maybe 15 if your really hungry lol
Happy pasta coma! Jess xoxo
- 2/3 cup coconut milk
- 1.5 tbsp. oil (I only use Vita Coco)
- 1 cup chopped mushrooms
- 2 gloves of garlic (minced)
- 2 tbsp. of white onion (chopped
- Sage (if your feeling herby)
- 1 serving of pasta
- 1 tsp. of nutritional yeast (optional but totally not necessary)
- In a pot, bring the pasta to the boil and cook according to instructions
- In a pan, sauté the mushrooms and onions in your coconut oil
- When the onions start to brown, add the garlic and sauté for one more minute before removing from the heat
- Transfer 2/3 of the sautéed mushroom, onion and garlic mix into food processor (I use my NutriBullet)
- Add the coconut milk and nutritional yeast and blitz until you have a creamy sauce
- Pour the sauce back into the pan with the remaining sautéed mushrooms and slowly bring to heat again
- Stir until hot, chuck in some chopped sage
- Drain cooked pasta and transfer to plate, pour your mushroom sauce ontop and enjoy!
