A twist on your usual bolognese.
Tis the season for wild mushrooms!
Currently I'm on a bit of a mushroom kick - finding any excuse to add them into my dishes. I have made a pumpkin pasta before with wild mushrooms and it was amazing. So I decided to take some inspiration from that.
I made this while I was vacationing in British Columbia with my family over the summer. This is quick and easy to make and would also do lovely as a take-to-work lunch option.
CHICKPEA PASTA WITH WILD MUSHROOMS & TOMATO MEAT SAUCE
Serves 4
INGREDIENTS
1 package of chickpea pasta
2 Tbsp coconut oil (or other high heat cooking oil)
1 onion, diced
2 garlic cloves, minced
220g wild mushrooms
1 lb. ground turkey (or other ground meat)
5-6 medium sized fresh tomatoes
1 Tbsp tomato paste
1 tsp basil and/or italian seasoning of choice
Salt and pepper to taste
INSTRUCTIONS
Cook the pasta according to package instructions.
Heat a pan over medium heat and add 1Tbsp of the oil. Chop the onion and garlic and sautée for about 5 minutes (until translucent and fragrant).
Chop the mushrooms into large chunks and add them to the pan. Sprinkle in some salt and pepper. Cook for about 5 minutes. Set aside.
In another pan, heat the remaining oil and add the ground meat. Mash/stir to break it into little pieces. Cook until almost done (might depend on what kind of meat you're using).
While the meat is cooking, dice the tomatoes and add them, and the tomato paste, to the meat to finish off cooking. Stir in the seasoning and some salt and pepper. Remove from heat.
Stir the mushroom mixture into the meat sauce.
Serve on top of the pasta or add the pasta to the sauce and stir to combine.
Serve and enjoy!
NOTES
*You can use any variation of alternative pasta (black bean, rice, gluten free) or you can use regular pasta. The nutritional value and cooking times will vary.
If you make this, let us see! Tag your photo with #ditchingdairy on Instagram.
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