This is a super simple pasta made with Hemp Milk (or a nutmilk of your choice), Extra Virgin Olive Oil (EVOO), Mushrooms and Broccoli.
Prep: 5-10 minutes Cooking: 15-20 minute
Ingredients (serves 2-3):
4 tbsp EVOO (separated) 2 cloves of Garlic (or 2 tsp of Garlic infused EVOO for those intolerant) A mixture of sliced Mushrooms – I used Shiitake, Flat and Button and probably about 350g 1 medium head of Broccoli 1 tbsp Plain Flour 1 ½ cup of Hemp Milk – or Nut Milk of your choice Juice of ½ Lemon A couple of stems of Thyme 250-300g Pasta (I used Organic Linguine) Salt and Pepper
Method
1. Preheat oven to 180°C and boil water in a large saucepan.
2. Cut Broccoli head into florets, coat with EVOO and place in the oven. Allow this to get some cooking headway (5 minutes or so) while you slice your mushrooms and prep the other ingredients.
3. Add 1 tbsp of EVOO to a frypan over medium heat and add garlic (or infused EVOO). Once warmed add mushrooms to the pan and heat until softened (approximately 5 minutes). Add more EVOO once the mushrooms have absorbed the original tbsp.
4. Once cooked, remove mushrooms from pan and set aside.
5. Place 2 tbsp of EVOO in the pan over low heat and add 1 tbsp of Flour. Stir well to form a paste. Slowly add Hemp Milk to the pan stirring/whisking constantly so it develops into a smooth, creamy sauce. Increase heat as you add the milk if needed – this will help evaporate the liquid a bit.
6. Once all Milk has been added, place Mushrooms back into the pan and add Thyme and Lemon Juice.
7. Strain Pasta once cooked and add to the Creamy Mushroom Sauce.
8. Mix through and top with roasted Broccoli.
Enjoy.
If you make this recipe and share it on Instagram I’d love to see your creation so tag @the_well_being__
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