Marinara out, mushrooms in!
Did you know that eating whole wheat grains boosts your metabolism? Make the switch to whole wheat pasta for a happier tummy, and substitute your go-to marinara sauce for homegrown oyster mushroom sauce – you won’t be disappointed. Buon appetito!
This delicious recipe:
Processed sugar free
☆. whole wheat pasta (use packet suggested serving)
☆. 1 Tbsp olive oil
☆. 2 cups oyster mushrooms, roughly chopped
☆. 2 garlic cloves, minced
☆. 1 tsp fresh rosemary
☆. 1 tsp fresh thyme
☆. 1 cup spinach
☆. ¼ cup nutritional yeast
Makes 2-3 serves
- Cook whole wheat pasta according to the package instructions. Reserve 1 cup of the pasta water and set aside. Drain the pasta and toss with olive oil. Set pasta aside.
- Add olive oil to a skillet over a medium heat. Once olive oil is hot add in the mushrooms. Sauté for 2-3 minutes or until slightly softened. Add garlic, rosemary and thyme. Season with salt and pepper to taste. Sauté for a further 4-5 minutes.
- Add cooked whole wheat pasta, nutritional yeast and ¾ cup of pasta water. Toss all until well coated. Add spinach and stir until it wilts. Add more pasta water if it is dry. Serve while hot!
Note: This dish is vegan, an easy weeknight dinner, and perfect for both cold and warm nights!