Creamy Pea and Mushroom Pasta

I love this creamy dish , but if you are trying to cut on the calories just skip on the soy cream.

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Serves 2

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Ingredients:

1 white onion – chopped

2 garlic cloves – chopped

250g mushrooms - chopped

2 tbsps. coconut aminos

½ pint vegetable stock

100g brown rice pasta

100g frozen petit pois

50ml single soy cream ( I use alpro )

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Method:

1. Cook the white onion and garlic in a pan until soft. Add the mushrooms.  Cook until soft. Add the aminos and vegetable stock.  Reduce until just enough liquid is left to coat the pasta. Season. Set aside.
2. Cook the rice pasta in a pan of boiling water for 6 minutes, add the peas 1 minute before the end.  Drain.
3. Add the cream into the mushroom sauce, bring to a simmer. Stir in the pasta and peas.  Season.

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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