Hello my dears, I’ve got a great new recipe for you that fits in perfectly with Phase 1 of the Sugar-Free Challenge, which is currently running again! I’ve been experimenting with various gluten-free pasta varieties and love experimenting with the different flavors and textures.

A few years back, there weren’t that many good gluten-free pasta alternatives, but now the supermarkets are overflowing! Check out the bounty I picked up at German organic supermarket Alnatura:

For today’s recipe, I used the yellow lentil spaghetti from Alnatura (middle of the photo). To the right are the Goodel beetroot noodles, and clockwise from there are the red lentil fusilli from Alnatura, Goodel carrot noodles, chickpea fusilli from Alnatura, and green pea fusilli from Alnatura.

Now on to the recipe: I made Yellow Lentil Spaghetti with Mushrooms and Cashew Cream Sauce – hearty, rich, and super fast! I also decided to add leeks – it felt like forever since I’d used them, and they work great here. I was totally amazed by how sweet the sautéed leeks tasted here – almost like they’d been caramelized! This is, by the way, the primary goal of the Sugar-Free Challenge: “rebooting” your taste buds so that you can see how naturally sweet fruits, vegetables, and other whole foods actually are.

Here’s the recipe:

Gluten-Free Pasta with Mushrooms and Cashew Cream Sauce

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 250 g Spaghetti gluten-free
  • 250 g Champignons brown
  • 1 Lauch
  • 2 Knoblauchzehen
  • 2 tbsp Olivenöl*
  • 200 ml Cashewsahne (see below)
  • 20 g Parmesan optional
  • 4 stalk Basilikum
ANLEITUNG:
  1. Clean and slice mushrooms. Wash leek, remove ends, and cut middle part into slices. Peel and press garlic.
  2. Prepare pasta according to package directions.
  3. Heat olive oil in a pan and add garlic, mushrooms, and leek. Brown for 1–2 minutes, then deglaze with cashew cream and simmer for about 10 minutes.
  4. Combine cooked spaghetti with stir-fried mushroom mixture and divide onto two plates. Garnish with parmesan and basil.
 
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Have fun and enjoy!

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