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Made over creamy mushroom pasta (v, r, gf)

A raw noodle base topped with a vegan creamy sauce, giving a light but very satisfying meal.

Serves 1.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

1/4 cup hummous

1 tsp lemon juice

1 tsp dried paprika

1 tbsp nutritional yeast

1 medium courgette (zucchini), spiralised (if you don't have a spiraliser, slice with a julienne slicer)

6 button mushrooms, sliced

4 slices of sun dried tomatoes (ideally the type not in oil)


Cracked black pepper, optional


Method:

1. Combine the hummous, lemon juice, paprika and nutritional yeast in a jug or small blender, and either whisk well or blend to combine.

2. Place your spiralised courgette in a bowl and top with the hummous sauce. Stir through. Add the sliced mushrooms and sun dried tomatoes and stir through.

3. Serve with a few cracks of black pepper, if desired.

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