I’m a pasta person, no doubts. When I started to pay attention to everything I eat back in 2011, I felt very excited to create some healthy versions of my favorite meals.
This recipe is super simple to make, it is delicious and satisfying. As a base, I use sweet potato noodle, which is a gluten and lectin free option that tastes just amazing. It’s hard to find it (I bought my in Russia), but you can use any pasta, just see what speaks to you! Also, if you want this pasta meal to be totally lectin free, please, just stick to almond milk instead of oat cream.
1 pack of sweet potato noodle
2 gloves of garlic
300-500g of champignon mushrooms
fresh or dry basil
fresh or dry oregano
100-200ml of oat cream
salt & pepper
For the cheese sauce, boil the carrots, onion and 1 garlic clove in a large pot of water.
While thats boiling, cook your noodle. Then, chop the mushrooms (and others veggies if you wish!) and the remaining head of garlic, transfer them into the pan and let to cook for 5-10 minutes. Feel free to add some herbs like basil and oregano.
Once the carrots, onion and garlic are done boiling, drain the water and blend together with some oat cream or milk on choice, lemon juice, nutritional yeast, salt & pepper in a high speed blender until smooth and creamy.
Then, mix together the mushrooms, cream sauce and your noodle. Voila! Such an easy recipe!