Creamy Mushroom Pasta (V)

Had a super busy day today with work and in the evening a meeting about the upcoming E-Book but today I've scheduled time to write a new blog post. But first make sure you follow me on Facebook or Instagram!

I'm getting ready to hit the gym tonight so made a delicious gluten free vegetarian and vegan pasta with mushrooms for dinner tonight! I used soy cream because that's a perfect alternative for creams made of cow milk. Soy cream contains plant-based proteins that are healthier than the proteins from animal products like cow milk. But I do want to stress that it is important to make sure you have a balance between proteins from animals and plants because the combination is the best. Too much of anything isn't good ;)! The main reason that plant-based proteins are good is because they contain less methionine and sulfur amino acids. And soy contains all necessary essential amino acids, whereas other vegetables, nuts, seeds, grains and beans do not. However, you should limit your intake of soy products because they are classified as high estrogenic food and it's often extremely processed. Still it's in my opinion better then cow milk or related products, but don't over-use it and make sure you eat a variety of plant-based foods so that you, over the course of the day, obtain all the necessary amino acids!


And now on to the recipe!

 

Duration: 10 minutes

The ingredients:

• 75 to 100 g gluten free pasta
• 200 g chestnut mushrooms
• 1/2 leek
• 1 crushed garlic clove
• 125 ml soy cream (soy cuisine)
• 2 tbs freshly chopped parsley
• Handful arugula 
• 3 cherry tomatoes
• 1 tbs roasted pine nuts
• 1 tbs grated parmesan cheese
• Salt & Pepper
• Olive oil

What you do:

1. Cook the pasta as directed on the package.
2. Heat up 1 tbs olive oil and the crushed garlic clove in a frying pan on medium to high heat. Then quickly cut the mushroom in half or four and add to the pan. Give it a good stir and then slice the leek into rings and add to the frying pan. 
3. When the mushrooms are done, pour in the soy cream and season with the parsley, salt and pepper. Let it sit on low to medium heat for about 4 minutes and make sure you stir from time to time.
4. Meanwhile, roast the pine nuts, cut the cherry tomatoes in four and drain the pasta when it's done. 
5. Put the pasta on your plate, followed by the mushroom sauce, a handful arugula, the cherry tomatoes, pine nuts and finish with some grated parmesan cheese. Add more salt & pepper to taste!

Enjoy!

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Nederlandse recept - Romige champignon pasta:

Tijd: 10 minuten

De ingrediënten:

• 75 to 100 glutenvrije pasta
• 200 g kastanje champignons
• 1/2 prei
• 1 geperst teentje knoflook
• 125 ml soja kookroom
• 2 el vers gehakte peterselie
• Handje rucola
• 3 cherrytomaatjes
• 1 el geroosterde pijnboompitten
• 1 el grof geraspte Parmezaanse kaas
• Zout & Peper
• Olijfolie

Bereiding:

1. Kook de pasta zoals aangeven op het pak. Degene die ik gebruik moet 8 minuten koken. 
2. Verwarm 1 eetlepel olijfolie in een koekenpan op middelhoog tot hoog vuur. Voeg het geperste teentje knoflook toe. Snijd snel de champignons in vieren en doe ze in de koekenpan. Even goed roeren en snijd ondertussen de prei in ringetjes en doe deze bij de champignons in de pan. 
3. Wanneer de champignons naar wens zijn doe je de soja kookroom erbij samen met de peterselie, zout & peper. 
4. Laat nog zo'n 4 minuten op middelhoog vuur staan terwijl je af en toe roert.
5. Snijd ondertussen de cherrytomaatjes in vieren. Serveer de pasta met de saus erbovenop gevolgd door de rucola, cherrytomaatjes, pijnboompitten en wat grof geraspte Parmezaanse kaas. Voeg eventueel meer zout & peper toe naar smaak.

Eet smakelijk!

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