Recipe by Alex-Leigh Stewart (AKA @nourishingalex)
Try something different and add a new favourite dish to your repertoire.
You can’t go wrong with a good pasta dish, and this vegan recipe is no exception. This creamy garlic and mushroom pasta recipe is perfect for meal prepping during the week or as a delicious lunch or dinner.
The mushrooms provide a source of vitamin C, B and importantly, vitamin D. Mushrooms are one of the very few plant-based ingredients that contain vitamin D, an essential vitamin that helps to regulate calcium absorption in the body.
As well as containing lots of essential micronutrients, it is also well balanced in the key macronutrients; protein, carbohydrates, healthy fats, and fibre. This recipe uses lentil pasta for added protein, however you can make it using any pasta. The added spinach also helps to increase the protein content of this recipe and provides an aesthetic pop of colour to the dish along with the basil.
- 1 serving dried lentil pasta (or pasta of choice)
- 3 cloves garlic, minced
- Handful of mushrooms, sliced
- Handful of fresh spinach
- 3-4 tbsp. dairy-free plain yoghurt
- 1 tsp. dried or fresh basil
- juice of 1/2 lemon
- 1 tbsp. nutritional yeast, plus more to sprinkle
- salt & pepper
- Cook the pasta in boiling water until al dente.
- Sauté the garlic in a separate saucepan on a high heat with a little water or oil, and stir until softened.
- Add the mushrooms into the pan with the garlic and cook for a further 5 minutes until the mushrooms have also softened. Stir in the basil & spinach leaves and cook for 2 minutes until the spinach has wilted.
- Once the pasta is cooked, drain it and stir in the mushrooms & spinach.
- Add the yoghurt, nutritional yeast, lemon juice and a little salt and pepper, then gently mix it together until the pasta is evenly covered in the creamy sauce.
- Serve warm with some more nutritional yeast sprinkled on top, or leave to cool and box in tupperware for meal prep. Enjoy!