This gluten-free pasta recipe is high in soy protein and flavor with the use of mushrooms and fresh basil to bring this meal to life.
Gluten-Free Pasta with Mushroom and Basil
Fresh basil gives a summer boost to sautéed garlic and Baby Bella mushrooms. Serve it with low-carb Edamame pasta. Quick vegan lunch or dinner choice.
Ingredients
- 4 oz Edamame Spaghetti
- ½ tsp Canola oil
- 1.5 oz onion diced
- Pinch salt
- 1 garlic minced
- 8 oz Baby Bella mushrooms sliced
- 1 cup water
- ½ tsp ground black pepper
- ¼ tsp Vegeta
- ½ tsp Truvia Cane Sugar Blend
- 8 oz tomatoes diced
- ½ tsp dry basil
- 1.50 oz fresh basil chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the edamame pasta at medium heat, stir it occasionally, for about 4 minutes. Drain and return pasta to the pot.
- Meanwhile make the mushroom sauce. Heat oil in a large non-stick skillet over medium heat. Sauté onions 4 minutes, add salt, garlic, sauté it 30 sec.
- Add sliced mushrooms. Sauté them 3 minutes. Then pour 1 cup water over it. Add pepper, Vegeta, Truvia, tomatoes, and both basils. Cook on low heat, about 7 minutes.
- Serve sauce over the pasta. Decorate plates with fresh basil.
Notes
Edamame Spaghetti comes from immature soybeans, having science-based health benefits. If don’t have diet restrictions, for enhanced flavor you can add smoked Hungarian Bacon. However, the meal no longer will be vegan or vegetarian. Start with frying 1 oz finely diced double-smoked Kolozsvari Szalonna (Applewood Smoked Bacon ) from Hirs Sausage Market. Or you can use regular pasta and grated parmesan.
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