I absolutely adore aroma and portobello mushrooms, so I made a quick and easy vegan pasta with it. It’s really simple and doesn’t require advanced cooking skills, so don’t hesitate making it! Also it’s very tasty, healthy and makes your blood sugar level stable, keeping you full for quite a time. It’s therefore perfect for lunch, so that you can keep rocking at what you do throughout the whole day. Let’s make it, shall we?
First step is to start boiling water for the pasta. I used whole wheat pasta because it contains more fiber than normal pasta. So while the pasta is being cooked (takes around 10 minutes), heat up a sauce pan at over medium heat. Start with the mushrooms, you don’t need olive oil as we want them to caramelize, which gives more flavor. Add the scallions, 4 tbs of coconut milk and 2 tbs of soya sauce. Cook everything for 5-10 minutes more on lower heat, this way you allow the flavors to shine! The amount of coconut milk depends on your desire, you can add more tbs if you like. For topping and more taste, chop some parsley. It will take you max 20 minutes cooking, but I’d say it would qualify for a 15 minutes dish. As mentioned, quick & easy! Enjoy everyone.
