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No-Chick’n Lion’s Mane Alfredo Pasta
INGREDIENTS
8 oz package of lentil or chickpea pasta
No Chick’n:
1 lbs Lion’s Mane mushroom
1 tsp Italian seasoning
½ tsp garlic granules
½ tsp smoked paprika
¼ tsp onion granules
¼ tsp black pepper
⅛ tsp cayenne, or to taste
2 tbsp coconut aminos
1/4 tsp salt, or to taste
Sauce:
1 1/3 cup (1 15 oz can) cooked navy beans
½ cup hemp seeds
3 cloves garlic
¼ tsp chili flakes
½ tsp oregano
1 tbsp lemon juice
½ cup water (adjust to desired consistency)
1 tbsp coconut aminos
Optional:
½ tsp salt or taste
INSTRUCTIONS:
Heat a skillet on medium-high heat. Add your lion’s mane to the pan. Using a heavy burger press or another heavy pan, place it on top of the lion’s mane putting minimal pressure.
As the water begins to release from the lion’s mane, gradually add more pressure. Continue to cook using this pressing technique for about 5 minutes. Flip and do the same thing on the other side. Turn off the heat.
Mix the seasoning and coconut aminos in a bowl and brush both sides of the cooked lion’s mane and cook for an additional 1-2 minutes. Remove from the pan and let rest for 3-5 minutes. Slice into strips
Prepare the pasta according to the package instructions.
Prepare the sauce by blending all the ingredients in a high speed blender. Transfer the sauce to a skillet to heat. Add cooked pasta and mix to coat in sauce.
Serve by topping your pasta with sauce and grilled lion’s mane.
Enjoy!
