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Creamy Mushroom Pasta

by Tiago Fragoso
on 28th August 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A deliciously protein packed pasta recipe made with nutty chestnut mushroom and protein packed quark. Quark is a great alternative to fatty dairy creams – it is fat free and high in protein – it is a great alternative. With added nutritional yeast, you get the deliciously cheese taste without the fat!


Creamy Mushroom Pasta

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Ingredients

  • 500g chestnut mushrooms - washed and sliced
  • 1 tbsp olive oil
  • 3 cloves garlic - peeled and crushed
  • 1 tbsp dried parsley
  • 1 tsp dried Italian herbs
  • 4 tbsp nutritional yeast
  • 160g quark
  • 40ml water
  • 150g dried whole wheat spaghetti
  • Salt and pepper to taste
  • 2 egg yolks
  • Fresh parsley garnish (optional)
  • Sunflower seeds to garnish (optional)
Prep Time
Serves
2

Instructions

  1. Begin by washing the slicing the mushrooms

  2. Place the olive oil in a none stick pan at medium heat, allow the olive oil to heat and add the sliced mushrooms and crushed garlic – cook throughout making sure to drain the water from the mushrooms as you cook them until nice and crispy

  3. Using the cup of your Ninja Kitchen System – add one tablespoon of the cooked mushrooms and garlic along with the quark, dried parsley, Italian herbs, water and nutritional yeast – pulse to create the creamy mushroom sauce

  4. Pour the sauce over the remaining mushrooms and stir, and then add the salt and pepper to taste – reduce temperature to low and let it simmer – stirring occasionally

  5. Cook the pasta according to the instructions – then drain the water and mix with the sauce – add the 2 egg yolks and mix straight away to allow the egg yolks not to cook

  6. Pour into a pasta bowl and sprinkle with sunflower seeds and fresh parsley

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso