A few weeks ago I grew my own mushrooms for this recipe. Amazed at the process and how quickly they grew, I have decided that yes….homegrown foods are always better. It’s always a wonderful thing when you can pick your food just moments before cooking!
Mushrooms are a good source of B vitamins (read here why vitamin B is so pivotal for fertility) as well as many minerals like selenium, copper, and potassium. Useful in many types of dishes, mushrooms are quite the versatile food. This creamy pasta dish combines both the flavors of a tomato sauce and a white sauce, we were pleasantly surprised at the wonderful flavor.
Oyster Mushroom Pasta in Pink Sauce
(taken from Back to the Roots)
1 pound spaghetti (we use brown rice for a gluten free version – it’s also lower in phytic acid)
1 cup minced onion
1/4 cup olive oil (I used butter so as not to heat the olive oil)
1 clove garlic, minced
3 cups milk
2 Tbsp nutritional yeast
1/4 cup organic tomato paste
5 ounces homegrown oyster mushrooms
1/4 bunch parsley, finely chopped (I forgot…obviously)
sea salt and black pepper
Method of Preparation
1. Boil pasta according to package directions.
2. Saute onion in 2 Tbsp butter or oil with 1 tsp of salt until soft.
3. Add in minced garlic and saute for an additional 2 minutes.
4. In a blender, pour in the hot onion and garlic, milk, nutritional yeast, and tomato paste. Blend until fully combined.
5. Heat mixture over medium low heat until hot.
6. While sauce is heating, saute the mushrooms in the other 2 Tbsp butter or oil with a touch of salt, until browned.
7. Toss the pasta with the sauce and mushrooms, garnish with parsley.
This post was sponsored in part by Back to the Roots, a company striving to create unique, enjoyable, and sustainable products for their customers. Each box of mushrooms is grown in recycled coffee grounds – they may use almost 1 million pounds of grounds this year! The readers here at NKU can also receive 10% off when they order a kit of their own! Just use the code: mushrooms4me10