Last Updated on 9 June 2024 by Brisbane Livewell Clinic
The humble Mushroom has been known for its nutritional and medicinal value since ancient times, and they are extremely tasty, easy to cook, and full of health benefits. We have used Cremini mushrooms for this wholesome vegan mushroom pasta recipe which you will find in just about every grocery store.
Mushrooms are a low-calorie food packed with lots of vitamins, minerals, and antioxidants. It is a great plant source of vitamin D. Vitamin D improves muscle functions, boosts bone & teeth health, and cuts down the risk of fatigue. They contain an impressive volume of ergothioneine and glutathione. A combination of these two antioxidants can significantly reduce the physiological stress that causes aging. They also protect you from neurological disorders. Mushrooms reduce the risk of oxidative stress and anxiety, reducing depression. It also sharpens memory. Mushrooms contain a rich volume of B vitamins, including folate (B9), riboflavin (B2), thiamine (B1), niacin (B3), and pantothenic (B5). These nutrients convert food to energy and generate red blood cells, which transport oxygen throughout the body. Probiotics are extremely important for our digestion and gut health. Mushrooms are packed with prebiotics which is the energy source of probiotics.
Another important element of the recipe is Coconut milk. Coconut milk contains a rare type of fat called medium-chain triglycerides (MCT), which has an impact on the weight-loss journey. A small amount of MCT can make you feel full for a long period. It reduces body fat and prevents fat buildup in the body. It also develops insulin sensitivity and increases exercise endurance. During metabolism, our body manufactures free radicals, which can cause oxidative stress. The antioxidants in coconut milk help our body to fight these free radicals.
Let’s look at the vegan mushroom pasta recipe in detail.
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Vegan Mushroom Pasta
- 2 cups of vegan pasta
- 1 cup of Cremini mushroom (sliced)
- 3 tablespoons of coconut butter
- 1 tablespoon of all-purpose flour
- 1 tablespoon garlic (minced)
- 1/2 teaspoon dried oregano
- 1 cup of coconut milk
- 1 cup of vegetable stock
- 1 tablespoon of lemon juice
- 2 tablespoons chopped dill
- Salt to taste
- 1 teaspoon of pepper
- Water as needed
- Boil an ample amount of water with salt. Add the pasta and boil until they are 80% cooked. Drain the pasta and keep it aside.
- In the meantime, make the white sauce. Melt 1 tablespoon of coconut butter and add all-purpose flour. Cook for 3 minutes. Now add coconut milk, vegetable stock, salt, and oregano. Cook on a low flame for 5 minutes. Keep aside.
- Melt the rest of the coconut butter. Add mushroom and pasta. Add a little bit of salt and pepper. Fry for 2 minutes. Then pour the white sauce. Sprinkle chopped dill. Cook for 3 to 4 minutes.
- Serve warm.
