I'm getting ready to do a two-day fresh-pressed juice cleanse (more on that in another post), so I needed to use up some of the food in the fridge.
It's so awesome to have access to fresh produce - but one of the challenges is to actually use all of that food. It kills me to have to throw rotten food away.
We had tons of greens from our Therapy Garden, a random portobello, and some coconut milk left over from that bomb Mint Chocolate Chip Ice Cream I made last week.
Th result? A very simple, yet super delish Portobello Pasta.
Takes about 15 minutes to make. Do it. Thank me later. :)
1 cup orecchiette pasta
fresh salad greens, torn into bite-sized pieces
1 teaspoon coconut oil
1 portobello mushroom, halved and thinly sliced
sea salt and freshly ground black pepper
2 tablespoons coconut milk
1/2 tablespoon nutritional yeast
- Get the pasta cooking.
- Prep your greens (rinse and tear into bite-sized pieces).
- Plate the greens.
- Warm coconut oil over low heat.
- Add sliced mushrooms, sprinkle with sea salt and freshly ground black pepper.
- Allow mushrooms to cook (over low heat) to desired tenderness, moving them around the pan frequently to prevent burning.
- At this point the pasta should be just about done. Strain and drain - and add pasta to mushrooms.
- Add coconut milk and nutritional yeast. More sea salt and freshly ground black pepper to taste.
- Pour over salad greens.