On weekdays I prefer cook food with short preparing time. I try to vary foods that I don´t always eat salad or soup, at summertime I eat mostly raw food. My top 3 favorite pasta foods are carrot, beet pesto (recipe coming soon) and this mushroom pasta. All are super easy and fast to prepare. I always use organic chickpea pasta, it´s good source of protein for vegans, and healthy!
Servings: 2+
Time: 20 min
Ingredients;
- 100 g organic chickpea tagliatelle pasta
- 400 g fresh mushrooms
- 2-3 big garlic cloves. I love garlic, if you don’t love garlic use only 1 garlic clove
- handful of cashews
- organic olive oil
- salt (himalayan seaweed salt)
- black pepper
- tarragon
- 2 dl plant cooking cream
- fresh cilantro
- black sesame seeds
- water for pasta
Instructions;
- cook pasta
- put cashews, peeled and chopped garlic, and sliced mushroom to saucepan with organic olive oil, salt, black pepper & tarragon
- fry them 15 min
- mix pasta and mushrooms, add cilantro and on top black sesame seeds
- enjoy!
Love & health!
-Sari
Sari Helen SOULPRENEUR 