• Rémi

Creamy Mushroom Pasta

Servings: 1

Calories & Macros: 1972 kcal; Protein 109 g (24 %), Carbs 261 g (59 %), Fats 34 g (17%)

Prep Time: 5 min

Cooking Time: 20 min


Ingredients

  1. 1 Tbsp Olive Oil

  2. 400 g Mushrooms

  3. 100g Shallot

  4. 4 Cloves Garlic

  5. 2 Tsp Dried Thyme

  6. 1 Cube Vegetable Stock

  7. 2 Tbsp Nutritional Yeast

  8. 500 g Oats Milk

  9. 2 Tsp Salt

  10. 500 mL Drinking Water

  11. 70 g Vegan Protein Powder

  12. 200 g Spaghetti Whole Wheat (Dry)

  13. 50 g Guacamole


Procedure

  1. Put a large frying pan (with lid) over medium/high heat.

  2. Add olive oil to the pan and fry mushrooms until lightly golden.

  3. Then add the shallot, garlic and thyme.

  4. Fry until the shallots are translucent.

  5. Add boiling water and vegetable stock cube to the pan. Crumble the stock cube with your hand.

  6. Add the spaghetti, the oat milk (reserving a fifth for later), salt and nutritional yeast.

  7. Put on the lid and bring to boil.

  8. Once boiling, remove the lid and simmer until the pasta is cooked, stirring once in a while.

  9. When the pasta is cooked, remove from heat and add the rest of the oat milk, and stir.

  10. Put on plate and add guacamole.

  11. Mix protein powder with water (the water is not included under ingredient list) to make protein shake to accompany the meal.


Bon Appétit!

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