Creamy Mushroom Pasta

Creamy Mushroom Pasta

Vegan, Refined Sugar Free, Soya Free, Rice Free, Gluten Free, Wheat Free, Caffeine Free.

Endometriosis. Crohns & Celiac Disease Safe.

Ingridients:

 Corn fusilli (personal portion)

Hazelnut milk 

1 tsp buckwheat flour

3 tsp Tapioca flour

Moroccan shake spice

1 courgette

1/2 romano pepper

1 red onion

1 punet of chestnut mushrooms

Sunflower Pure spread

First of all chop the mushrooms, red onions, courgettes and romano peppers rustically. 

Put a nob of pure spread into a pan and add the chopped veg but not the peppers ontop and put it on a medium heat.

Once the vegetables have boiled down, stir in the Tapioca flour and buckwheat flour. It will begin to get thicker.

Pour in the hazelnut milk just enough to cover your mixture, Stir the mixture continually.

When your sauce has thickened add your moroccan spices.

Turn the heat right down to the lowest setting.

Cook you corn pasta according to the directions on the packet.

 Put your cooked pasta into a bowl.

To finish pour the mixture ontop of your pasta and eat!

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