Ingredients (serves six)
600-800 ml coconut cream
400 gm swiss brow mushrooms finely sliced 100 gm shitaki mushrooms finely sliced 100 gm enoki mushrooms finely sliced 2 garlic cloves finely sliced
2 tsp finely grated lemon rind
4-6 TBS nutritional yeast
1 cup baby kale finely sliced
1 broccoli cut into small florets
½ bunch flat leaf parsley finely sliced ½ bunch basil finely sliced
500 gm pasta (gluten free optional)
- Cook pasta in a large pot of boiling water following packet directions, until ten der, add broccoli for the last minute, drain. • Meanwhile heat oil in large fry pan, add mushrooms one handful at a time, stir ring until cooked. Add garlic, be mindful to add the mushrooms slowly so they do not release too much liquid. If there is liquid, turn up the heat to evaporate.
- Add cream, kale, lemon rind, nutritional yeast, herbs, salt and pepper, stir and reduce to a thick sauce, add pasta and broccoli and stir through a few times to warm, enjoy.