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Creamy Mushroom, Sundried Tomato & Spinach Pasta

15 Ingredients

Description

This is how you fall in love with healthy eating. Try this vitamin and antioxidant-packed melting pot of deliciousness, it’s sure to keep you healthy and full every time you make it. 

Directions

1.    Place sundried tomatoes in a small bowl and top with boiling water to rehydrate, set aside. 

2.    Boil a pot of water and cook moringa noodles according to packet instructions, drain set aside and drizzle with a little coconut oil to prevent sticking.

3.    Heat 2 tablespoons of coconut oil in a non-stick pan and gently sauté onion, thyme, garlic, chilli, mushrooms, tomatoes and spinach. Fry until softened. Remove mushrooms and tomatoes, and set aside. 

4.    Pour coconut cream into the same pan and simmer until thickened, about 5 – 8 minutes. 

5.    While sauce is thickening, drain sundried tomatoes and blend into a paste with lemon juice, remaining coconut oil, seasoning and a handful of basil. 

6.    Toss pasta, cooked vegetables, thickened seasoned coconut cream and sundried tomato paste together. Serve scattered with fresh basil and Violife shavings. 

Ingredients

  • 1 packet (100 g) Sundried tomatoes
  • 1 packet Simple Truth Moringa Noodles 
  • ¼ cup (60 ml) Simple Truth Refined Coconut Oil 
  • 1 onion; chopped
  • 2 tbsp. (30 ml) thyme; chopped
  • 2 garlic cloves; crushed
  • 1 chilli; finely chopped 
  • 1 packet mushrooms; diced
  • 1 packet cherry tomatoes
  • ½ packet baby spinach
  • 1 can Pot O’ Gold Coconut Cream
  • Juice of 1 Lemon
  • Handful of Basil
  • 1 packet Violife Dairy-free Prosociano Cheese