This quick, comforting mushroom pasta dish is the perfect autumn/winter meal, full of spices and flavour with the creaminess coming from coconut yogurt.
Use any curry paste that you have in your fridge, they should all work just fine and to really increase your veg & fibre intake try using a legume based pasta such as chickpea, red lentil or green pea/lentil. I personally really like red lentil with this dish.
Plant based yogurt
Plant based yogurts are really easy to get hold of these days in the big supermarkets, I’ve tried a number of them ranging from M&S to Asda, with a blend of fermented non GMO soy & coconut from Asda being the cheapest at £1, as it still has some coconut in it the flavour works fine and is still quite creamy which I really like, plus doesn’t have any sugar or a tonne of thickeners/starches etc in it.
This recipe is suitable for vegans and can be made gluten free depending on the pasta you use meaning it’s suitable for lots of people so the whole family can enjoy it, plus any leftovers make a good lunch the next day. Another bonus is that it can be made in 15mins making it a good option for when you don’t want to be in the kitchen for ages.
Recipe (2 portions)
-150g pasta of choice
-approx 180g mushrooms
-2 Tbsp curry paste
-4 to 5 heaped Tbsp coconut yogurt (plain fermented soy yogurt would also work)
1) Fill a pot with your pasta and bring it to a boil then reduce to a shimmer
2) While your pasta is on, chop the mushrooms and get a pan on the heat with the curry paste and a splash of oil and a touch of water if needed
3) Add the shrooms to the pan once hot, cook through until well coated and the water from the mushrooms has evaporated off
4) when the pasta is done cooking drain it and add it back to the pot, pour in the cooked mushrooms then stir through the coconut yogurt until coated, serve.