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Recipe:
:
 Creamy Mushroom &
Herb Pasta
Total time: 25 minutes

Serve: 3-4
Ingredients:

2 tablespoons olive oil

1 onion, diced
3 garlic cloves, minced
300g portobello or button mushrooms, sliced
1 packet Slendier Edamame Bean Fettuccine
1 large sprig oregano, leaves removed and chopped
1 tablespoon tamari sauce
250ml oat cream (or any other vegan cooking cream)
Large handful of chives, parsley, and basil, chopped
½ teaspoon salt, or to taste
Pepper, to taste

Instructions:

1. To a large shallow pan on medium-high heat, add the olive oil, followed
by the onions and garlic. Saute for a few minutes until the onions slightly
brown and are fragrant.
2. Add in the mushrooms and oregano sauteing for a few minutes until the
mushrooms have reduced in size and have a bit of colour on them.
About 7-8 minutes.
3. In the meantime, bring a pot of water to a boil and cook the pasta as
:
 per packet instructions, but only cook to al dente, around 4 minutes.
4. Add in the tamari, cream, herbs, and salt. Cook for 2 minutes and then
toss in the cooked and drained pasta and mix well.
5. Finish it off with some freshly cracked pepper and serve warm.

Featuring...

Meal Types

Breakfast

Dinner
:
Lunch

Dietary Requirements

Dairy Free

Gluten Free

Low GI

Low-calorie

Low-carb

Vegan

Vegetarian

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