Pea & Mushroom Pasta
Brown rice noodles are not as bad as it looks. It resembles, tastes and cooks just like pasta - only it’s gluten-free.
I use the San Remo spirals and you can find this in Pick n Pay and Checkers. When my mother is around I cook the entire box and that yields four meals.
This recipe was conceptualized for a vegetarian - my protein being the yoghurt. It’s a creamy, quick meal and I also enjoy it cold.
Ingredients for two meals
1 punnet brown mushrooms, sliced
1/2 cup frozen peas
3 tbsp parmesan cheese
1 onion, diced
1 garlic, minced
1 tsp fresh rosemary
coriander to garnish
salt and pepper to taste
1 tsp crushed red chilies
1/2 box cooked brown spiral pasta
1 tbsp quinoa flour
Method
Boil pasta as per box instructions.
Fry onion in oil until it’s translucent.
Add chili, rosemary, and garlic to the pan and fry for 1 minute.
Add mushrooms and lower heat to medium. Let that fry until water is released from the vegetables. At this point, pour in the yoghurt.
Let this simmer for 5 minutes and then add the quinoa flour and parmesan cheese to the gravy.
Simmer for 1 more minute then add peas.
The gravy will begin to thicken now.
Add pasta to the pan, take it off the heat and toss well.
Cover for 5 minutes and let the peas cook properly off the heat.
Garnish with coriander.