Creamy Tomato Pasta with Baby Bella Mushrooms
Creamy Tomato Pasta with Baby Bella Mushrooms (vegan, gluten free)
Ingredients
- 16 oz brown rice pasta (I prefer the trader joe's brand, but any will do)
- 8 oz baby bella mushrooms, sliced
- 2 cans diced tomatoes
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 3/4 cup unsweetened plant milk or less, depending on how much water is in the diced tomatoes of your choice
Instructions
- First, place a large pot of water up to boil while preparing other ingredients.
- Add your sliced baby bella mushrooms to a pan with a bit of water and allow to saute till soft and reduced in size.
- Combine canned tomatoes, raw cashews, garlic powder, dried oregano, salt, pepper, and smoked paprika into a high speed blender and blend till completely smooth.
- Once water is boiling, cook pasta according to package instructions.
- Once pasta is cooked and drained, add pasta, mushrooms, and sauce back into the large pot and stir to combine.
- At this stage, you may need to add some plant milk to achieve your desired consistency, but this completely depends on how much tomato liquid is in your canned tomato brand of choice.
- Serve and enjoy!
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Paula Sturm
RDN, FMN, NLP
Holistic Practitioner
Whole Health Practitioner Paula Storer RDN, FMN, NLP, is a Mayo Clinic trained dietitian and functional nutritionist dedicated to radically nourishing her clients – body, mind and soul. Her integrated approach treats people with autoimmunity and other chronic conditions by finding and addressing the root causes of illness. Trained in multiple scientific and mind-body modalities, she blends rigorous nutrition protocols with a holistic perspective that facilitates wellness on the physical, mental, emotional and energetic levels.
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