Creamy Pasta with Broccoli and Mushrooms
Ingredients
- 2 heaped cups uncooked brown rice pasta (you are welcome to use regular instead if you'd prefer)
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 6 cremini or chestnut mushrooms, sliced
- 1 cup full fat coconut milk
- 1 heaped cup small broccoli florets
- 3/4 cup frozen peas
- 4 medium kale leaves, de-stemmed and thinly sliced
Optional
- 1/2 cup white or Romano beans
- 1/4 cup chopped parsley
- Salt & Pepper
Preparation
Cook the pasta as per package instructions (about 10-15 mins). When cooked, drain and set aside.
While the pasta is cooking, in a large pan heat the olive oil on a medium heat and gently sauté the garlic for about 30 seconds, stirring constantly.
Add the sliced mushrooms and continue to sauté for 4 minutes, stirring regularly.
Add the coconut milk, broccoli, frozen peas and beans (if using) to the pan.
Bring the mixture to a boil, reduce the heat slightly and allow it to bubble gently for 5 minutes.
Stir in the kale and parsley (if using), and leave to cook for a further 2 minutes.
Finally, stir in the cooked pasta and season generously with salt and pepper.
Remove from the heat and serve immediately in large bowls.
