Garlicky Mushroom crème de la crème with wilted spinach
- 2 tbsp B-well Original Tangy Mayonnaise
- 3 tbsp B-well Cooking Olive Oil
- B-well Extra Virgin Olive Oil, drizzle
- 1 medium onion, finely sliced
- 1 punnet of button mushrooms, sliced
- 4 large spinach leaves, thinly shredded
- 4 cloves of garlic, chopped
- ½ tsp red chilli powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry coriander
- Coconut Milk
- Pasta of your choice (we love baby marrow pasta)
- In a medium saucepan, add the onions and braise in some B-well Cooking Olive Oil, until pink and blush.
- Add some water, enough to cover the onions (about 45 ml) and allow the onions to soften for about 3 min.
- Mix in the salt, pepper and red chilli.
- Now add the mushrooms, allow to brown and stir to ensure they are coated.
- Add the garlic, coriander, milk and B-well Original Tangy Mayonnaise and stir well.
- Close the lid of the saucepan and allow to thicken and cook for about 2-3 min.
- Drizzle with B-well Extra Virgin Olive Oil and stir.
- Add the cooked pasta, mix, serve, garnish as you wish and ENJOY the creamy pleasures of all the mushroom flavours, while your body enjoys the boost.
- Garnishing with fresh coriander
- Sprinkling of the cheese of your choice
- Sprinkling nutritional yeast before serving
- Using this sauce as a burger topping
- Dipping our chips in this sauce, anyone say, “disco mushroom fries”
- Button Mushrooms: Source of selenium, potassium, B vitamins, calcium, phosphorus and iron.
- Spinach: Antioxidant, carotenoids, vitamin C, folic acid, calcium.
- B-well selection of products: Omega 3 and 6.
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