Print Options:

Creamy Edamame & Mushroom Pasta

Yields1 Serving

 ½ cup Brown Rice Macaroni
 1 tbsp Extra Virgin Olive Oil
 1 cup Mushrooms (sliced)
 1 cup Unsweetened Almond Milk
 2 tsp Onion Powder
 1 tsp Garlic Powder
 ½ tsp Arrowroot Powder
 2 tbsp Almond Flour
 1 tsp Sea Salt
 ½ cup Frozen Peas
 ½ cup Frozen Edamame
 2 cups Baby Spinach (chopped)
1

Bring a large pot of water to a boil and cook brown rice pasta as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.

2

Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until soft. Set mushrooms aside.

3

In the same saucepan over medium heat, add almond milk, onion powder, garlic powder, arrowroot powder, almond flour and salt. Bring to a boil, whisking occasionally.

4

Reduce heat and let simmer for 15 minutes, stirring occasionally until the sauce becomes thicker.

5

Add mushrooms, peas, edamame and spinach. When sauce is simmering again and spinach has wilted, add pasta and stir until well coated. Divide into bowls and enjoy!