Go Back Email Link
Mushroom Basil Pasta with Edamame-1
Print Pin

Gluten-Free Pasta with Mushroom and Basil

Fresh basil gives a summer boost to sautéed garlic and Baby Bella mushrooms. Serve it with low-carb Edamame pasta. Quick vegan lunch or dinner choice.
Course Pasta
Cuisine Italian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
Keyword Easy-to-prepare, Make Ahead, plant-based, Quick, Stove top
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 71kcal
Author Chief Desirist Dr Hanna

Ingredients

  • 4 oz Edamame Spaghetti
  • ½ tsp Canola oil
  • 1.5 oz onion diced
  • Pinch salt
  • 1 garlic minced
  • 8 oz Baby Bella mushrooms sliced
  • 1 cup water
  • ½ tsp ground black pepper
  • ¼ tsp Vegeta
  • ½ tsp Truvia Cane Sugar Blend
  • 8 oz tomatoes diced
  • ½ tsp dry basil
  • 1.50 oz fresh basil chopped

Instructions

  • Bring a large pot of lightly salted water to a boil. Cook the edamame pasta at medium heat, stir it occasionally, for about 4 minutes. Drain and return pasta to the pot.
  • Meanwhile make the mushroom sauce. Heat oil in a large non-stick skillet over medium heat. Sauté onions 4 minutes, add salt, garlic, sauté it 30 sec.
    Mushroom Basil Pasta with Edamame-2
  • Add sliced mushrooms. Sauté them 3 minutes. Then pour 1 cup water over it. Add pepper, Vegeta, Truvia, tomatoes, and both basils. Cook on low heat, about 7 minutes.
  • Serve sauce over the pasta. Decorate plates with fresh basil.

Notes

Edamame Spaghetti comes from immature soybeans, having science-based health benefits.  If don’t have diet restrictions, for enhanced flavor you can add smoked Hungarian Bacon. However, the meal no longer will be vegan or vegetarian. Start with frying 1 oz finely diced double-smoked Kolozsvari Szalonna (Applewood Smoked Bacon ) from Hirs Sausage Market.  Or you can use regular pasta and grated parmesan.