About the Recipe
Creamy comfort food at its best (and healthiest!). I’ve used my own lupin pasta in this for a nice protein kick while keeping it low carb for the blood sugar 😍 You can easily swap that for konjac noodles to keep it quick and easy (maybe add some grilled tofu into the mix for some protein though!).
Mushrooms are wonderfully high in antioxidants, vitamins, minerals - a real powerhouse for the body 💪
Ingredients
Ingredients:
2 small-medium leeks, sliced
600-700g mushrooms, stemmed and sliced
2 Tbs white miso
1/2 cup nutritional yeast flakes
3/4 cup coconut cream
1 Tbs balsamic vinegar (plus extra to taste)
Approx. 450g lupin pasta (OR 2 packs of konjac noodles, or zucchini bookstore squash noodles)
Chopped parsley and extra virgin olive oil to serve
Preparation
Very simply:
1. Cook leeks in large pan on medium for approx 5 minutes until nice and soft
2. Add mushrooms, season lightly with salt and cook until til browned (approx 10 minutes) then turn heat to low
3. Add nutritional yeast flakes, miso, coconut cream, vinegar and stir through.
4. Add your pasta of choice and stir a further minute. Season and taste. Add a splash of boiling water if needed.
5. Serve with a generous amount of parsley and a drizzle of your best extra virgin oil (optional)