Brown rice & chia pasta with
creamy mushrooms
I absolutely adore this pasta recipe. It’s gluten free, dairy free and tastes
magnificent. Mushrooms are rich in potassium and vitamin D to boost immune
function and bone health.
Serves 4
Ingredients
250ml (1 cup) freshly
boiled water
15g dried porcini mushrooms
500g assorted
mushrooms, sliced
1 onion, sliced
2 tablespoons extra
virgin olive oil
1 clove garlic, smashed
1-2 tablespoons tamari to taste
sea salt to taste and a
pinch of white pepper
handful parsley leaves,
roughly chopped
60ml coconut milk or cream
220g brown rice and
chia pasta, or other
pasta of your choice
Method
1. Combine water and dried
porcini into a bowl and set aside
for 10 minutes to soften.
2. Sauté the assorted mushrooms
with the onion, olive oil and garlic
for 5-8 minutes until browned.
3. Add the porcini mushrooms
along with the water they
have been soaking in.
4. Simmer for 5 minutes, then
season with a spoonful of tamari,
salt and pepper followed by the
parsley and coconut milk.
5. Boil the pasta until al dente
and stir through the mushroom
ragù, adding a little more
water or cream if required.
Notes and inspiration: Sprinkle over a little nutritional yeast.
Layer mushrooms between French-style crepes for the yummiest
mushroom lasagne and top with almond milk béchamel.
These recipes are from Teresa Cutter’s new plant-based cookbook Earth To Table ($49.95).
Teresa Cutter
Founder of The Healthy Chef, Teresa is an author, nutritionist and classically trained chef. You can find more tips and recipes on
her website, Healthy Recipes App, eBooks, Facebook and Instagram.
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