Creamy Mushroom,Thyme & Brown Rice Pasta!
A question I’ll get my clients to ask themselves from their first session is.. “Is my next step going to nourish me or deplete me?” A nourishing choice doesn’t always have to be the green bowl or a gym workout, it’s the choice that’s going to respect yourself and your energy in the moment. From how you speak to yourself, how you respond in situations, how you communicate with another, how you choose to move your body, the trick here is you are learning to come back within, become the energy behind your choices and give yourself another option to make a choice that matches and respects your sense of feeling 💛 Reacting less to depleting choices and focusing within you and how you wish to feel within the next step that you take in the moment!
This concept can apply with anything in life. You are going to react and choose a depleting choice at times, you are human and both choices will teach you! You get to choose what you infuse into your choices and how you respond to your experiences; “I choose to take nourishing steps to respect my energy and needs today” the more you do this, the stronger your innate reaction becomes to choose you, feeling confident, connected and content 💛
Time to Cook!
Ingredients:
Feeds 2 people… with a little left overs for the next day
3 garlic cloves, 2 finely diced, one roasted in pan
1 large brown onion diced
2 large cups of Brown Button Mushrooms Sliced
2 cups of Spinach
1.5 tsp thyme leaves removed from stalk
1/2 cup vegetable stock
2 cups cooked gluten free pasta (I used brown rice pasta)
Salt and Pepper to season
Cheezey Tahini Sauce Recipe:
1/2 cup hulled tahini
1/2 cup nutritional yeast
juice of half a lemon
1/4 cup olive oil
1/3 cup nut or dairy free milk of choice
1 roasted garlic clove and some sautéed onion
Salt to season
Method:
Prepare all ingredients as directed
Start Cooking your pasta
In a large fry pan heat a good dose of olive oil over a medium heat, add diced garlic and onion and one whole single garlic clove to the pan to sauté. Note the single garlic clove will go into your sauce! Remove some of your onion and the single garlic clove once slightly browned and onion cooked through!
Add in your mushrooms and thyme leaves, I use a vegetable stock paste, you can either use veggie a water based stock, or if you have a herb salt, simply add a good sprinkle of your herbed salt to 1/2 cup water, add to pan and cook mushrooms on a medium heat, until liquid is evaporated.
Taste and season your mushrooms, turn off the heat, add in your spinach leaves, stir in and cover fry pan with a lid to keep warm!
To make your sauce, add all ingredients into a blender or bullet, blend and taste! You want your consistency slightly runny, if it’s too thick add a little more oil and milk, if it’s too sour add some more nutritional yeast.
Add cooked and drained pasta to the mushroom mixture, turn the heat back on over a low heat and mix until combined! Add in a good dose of your cheeze sauce mixture, start small as it is quite rich! Place remainder of your sauce into a clean jar or container in the fridge for a delish dip for the next day or two… it’s good so it will be gone quickly!
Add pasta mixture into a bowl, season, take a couple of mindful breaths and you’re good to go!
Want to join me in the kitchen? Scroll down for more info!
I’ve decided to bring back my Core Cooking Classes!
These classes aim to teach you how to utilise whole-food ingredients in everyday life, building your most nourishing, non depriving connection with yourself and your food without lack of taste and flavour, what ever your dietary requirement may be!
Click below for all you need to know!