While the traditional pasta dish is a lovable go-to for many, we here at The Tig love to think outside of the box (Beet Pasta with Brown Butter Arugula Pesto or Carrot Pasta Salad, anyone?), and today’s recipe is no different. Coming from one of our favorite health and wellness coaches, Neda Varbanova, this savory yet health conscious dish is a true knock out. (And it’s a cinch to make!) So pour yourself a glass of you favorite wine and relax – you’ve got dinner covered tonight.
- Heat olive oil in a large deep pan over medium-high heat. Add the onion and cook for 2-3 minutes until translucent. Add the garlic, thyme leaves, chili flakes and cook for another minute, stirring occasionally. Add the sliced mushrooms to the pan and sauté for a minute or two until golden.
- Cook the pasta as per box direction, and drain well.
- Stir the gluten-free flour into the pan with mushrooms and pour in the cream or coconut milk. Add the cottage cheese, truffle oil and drained pasta. Stir all together and add the chopped parsley. Taste and season with sea salt and pepper to your liking.
- Serve with grated Parmesan cheese and lemon zest!
Images via: Nedi Varbanova