This is one of my go to recipes when I am craving some creamy pasta that is flavorful yet light. The shitake mushrooms lend a robust flavor to this dish while the corn adds a lovely sweetness and balances everything. This is an Asian fusion dish that combines Indian spices with the Italian concept of pasta. It also healthy yet comforting, what more can you ask for?
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HERE'S HOW TO MAKE IT:
7 large shitake mushrooms, sliced
1 shallot, sliced
8 cloves of garlic, minced
1 table spoon olive oil
1/2 cup vegetable broth
1 cup fresh/frozen peas
1 cup fresh/frozen corn
1.5 cup of organic light coconut milk (You can use regular coconut milk if you prefer)
Generous dash of curry powder
Generous dash of ground cumin
Dash of garlic salt
Dash of sea salt
Dash of black pepper
1 tablespoon of natural mushroom seasoning (Po Lu Ku Brand, available on amazon.com or certain Asian grocery stores)
Gluten Free Brown Rice Fettuccine - Tinkyada Brand
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Heat up pan with the olive oil. Add shallots & garlic and fry for 1 min. Add shitake mushrooms and fry for another 2 min. Add vegetable broth and simmer until mushrooms are moist and plump for another 1 min. Add in green peas, curry powder, ground cumin and garlic salt. Simmer on low heat for another 5 mins.
In another pot, make the coconut corn cream mixture. Add in coconut milk, corn, sea salt, black pepper, mushroom seasoning and some cilantro. Simmer for 8 min until coconut milk mixture thickens and corn is cooked.
Spoon in all the corn and a portion of the coconut milk into the pan of cooked mushrooms. Do not add in all the coconut milk as it may over-drench the mushrooms, just add in enough coconut milk to coat the mushrooms and peas.
Cook the gluten free fettuccine in salted water about 10-11 mins - this will result in al-dente pasta. Toss into the pan of mushrooms and coat with creamy coconut milk sauce. Serve.