Ingredients
- 1/4 cup water
- 1 smallish onion 105g, diced
- 3 cloves garlic minced
- 4 cups mushrooms 260g, chopped
- 2 green onions use white and green parts, chopped
- 1/4 cup fresh parsley 15g, chopped
- 1 teaspoon dried oregano 1g
- 1 teaspoon dried basil 1g
- 1 teaspoon garlic powder 4g
- 1 teaspoon red pepper flakes
- 2 cups tomatoes 300g, diced
- 8 oz whole wheat spiral pasta 226g
- 2 cups low-sodium veggie broth 470ml
- 1 tablespoon canned coconut milk 15ml
- 2 cups chard 105g, chopped
- Salt and fresh cracked black pepper to taste
Instructions
- Here's how to throw it together, with love
- Heat the water in a large pot and saute the onions and garlic for 3 minutes.
- Add the mushrooms, green onions, fresh parsley, dried oregano, dried basil, garlic powder, red pepper flakes, tomatoes and stir.
- Add the pasta and the veggie broth and bring to a boil.
- Turn heat down and simmer for 20 minutes, stirring frequently so that the pasta doesn’t stick to the bottom of the pan.
- After 20 minutes, most of the liquid should be absorbed and the pasta should be done. If there is still a lot of liquid and the pasta isn’t soft yet, cook for an additional 3-5 minutes.
- Turn off heat and add the coconut milk, chard, salt and pepper and stir until everything is combined.
Notes
You can use any variety of mushrooms. I like to use oyster and beech mushrooms (tip: you can find a huge variety of well priced mushrooms at Asian grocery stores). Top pasta with chopped walnuts when serving. It adds a delicious crunch. If you’re using canned tomatoes, buy Eden brand because they don’t use BPA in their cans. You can use full fat or light coconut milk, just make sure it is the kind in the can.