Serves 4.
Ingredients:
-2 shallots, diced
-250-300g mushrooms of choice
-3 tbsp quinoa flour (sub for any flour but if you have quinoa just process 2.5tbsp of it to make a flour)
-2 tbsp extra virgin olive oil (sub for oil of choice)
-3 minced garlic cloves
-2 1/2 cups veggie broth
-1/2 cup coconut yog
-1/3 cup nutritional yeast
-1 tbsp fresh thyme -salt and pepper to taste
Method:
1.While the past is cooking—sauté the shallots in 1 tbsp oil for a few minutes till the shallots start to cook, then add in thyme, remaining oil, mushrooms and garlic.
2.Cook for another 5 mins before adding in the quinoa flour and a pinch of salt and pepper, stir the flour round the veggies to make sure everything is evenly coated.
3.Stir in the veggie broth and bring the heat to a simmer for 5 mins before stirring in the coconut yogurt and nutritional yeast. Add the cooked pasta and serve immediately!