We all love us some pasta. And, although you might have your classic Italian pasta favorites it’s nice to switch up your pasta game with this creamy vegan mushroom pasta that not only is tastes like heaven but is also beneficial to your brain function.
Some types of mushrooms have been used for medicinal purposes for hundreds of years, particularly in Asia: Lentinula edodes (shiitake), Grifola frondosa (maitake), Ganoderma lucidum (male take) and Cordyceps. They are used all over the world in the fight against cancer and to support the immune system. Medicinal mushroom extracts are mainly used in dietary supplements and functional foods. Or incorporated in a creamy pasta!
For this recipe I used a selection of mushrooms that can be found in your average grocery store. Each type of mushroom has a different health benefit.
Shiitake mushroom (Lentinula Edodes)
In many cases, consuming the Shiitake mushroom has been shown to have a positive effect on people who are chronically fatigued. Shiitake contains a large number of vitamins that balance the body and develop resistance. Shiitake is alkaline. When the body gets tired, acidification of the blood occurs. The alkaline effect of Shiitake neutralizes this again.
Oyster Mushroom (Pleurotus ostreatus)
The Oyster mushroom contains fiber, minerals, B-vitamins and other ingredients that naturally support the immune system. Some of these ingredients (beta-glucans link) basically balance your immunity (resistance): if it’s overactive, it is put to rest. If it is not active enough, your resistance is stimulated.
Shimeji mushroom (buna shimeji)
The Simeji mushroom has been used for ages in Japan. It’s great for your intestinal flora (gut health) and also has cholesterol-lowering and immune-modulating properties.
Ingredients
- 2 gloves or some garlic puree
- 1 small onion
- Truffle oil
- 200 grams of mushrooms
- Truffle paste
- Grain-free pasta
Method
- Heat 2 Tbsp. truffleoil in a large pot over medium-high. Fry the onion and garlic for about 2 minutes then add the mushrooms. Season with salt, pepper and oregano.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions.
- Reduce heat to medium/low. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
- Transfer pasta to pot with mushrooms and add coconut yoghurt and 1/2 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Serve the paste with some fresh parsley and grounded pepper. If you are not vegan you can also add some parmesan.
