This is a great healthier alternative to the creamy fettuccine Alfredo classic that we've all grown to love. Try this I'm sure that you will love it!!!You will be pleasantly surprised how wonderful the lemon and garlic taste marries well in this recipe.
Ingredients
2 tablespoons organic coconut oil
3 cloves garlic, minced
1/2 cup shiitake mushrooms, stemmed and sliced
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, fresh
1/4 teaspoon sea salt
Freshly ground pepper, to taste
1 package of organic brown rice or Kamut fettuccine or spaghetti
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil, divided
Preparation
1.Bring a large pot of water to a boil for cooking pasta.
2.Heat oil in large skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
3.Meanwhile, cook pasta, stirring occasionally, until just tender,according to package directions. Drain, reserving 1/2 cup cooking liquid.
4.Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well.
Serve immediately, garnished with remaining basil.
Enjoy!!!
Sylvie Thibert
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