The trifecta of my nutritional goal – high protein, high fat and low carbohydrate – is this super-fast and super-easy mushroomy-cheesy pasta.
Mung bean pasta isn’t the same as yummy carb-loaded wheat, spelt or khorosan pasta, but with the right flavours added, it can’t be beat for a quick and nutrient-dense meal. Particularly good today, as I wanted to focus on getting Chapter 6 of my book to final draft stage, and didn’t want to spend too much time in the kitchen.
This is all that has to happen:
Boil the water, and then add the mung bean pasta. I use 50g for a single serve for me when I am trying to drop a kilo or two, but for a healthier appetite I would easily eat 70g.
While the pasta is boiling (which takes about 5 to 6 minutes), thinly slice a half-dozen mushrooms. My favourite are swiss browns.
Then get ready 1 or 2 tbsp olive oil, 3 tbsp nutritional yeast flakes, salt and pepper to taste.
When the pasta has cooked, drain it but not voraciously, as you need a bit of liquid to bind the ‘sauce’. Toss the pasta back into the pan you boiled it in. The ‘sauce’ is simply made by throwing into the pan, on top of the pasta, the raw mushrooms, olive oil, salt, pepper and nutritional yeast flakes.
Toss it all together, just for about 10 seconds so the heat melts the nutritional yeast flakes into the oil and pasta water, and so the mushrooms soften and absorb a little of the oil too. Serve, eat, enjoy.
And Chapter 6 of my book is ready for the editor!