Creamy Lion’s Mane Pasta, a delicious and easy pasta dish with a homemade creamy tomato sauce. Lion’s mane mushrooms are known for their meaty-like texture and taste (akin to crab meat), and are perfect substitutes for plant-based dishes. Not only that, lion’s mane is low in calories but high in potassium, protein, iron, and vitamin-B, and is a great source of fiber.

Make this dish gluten-free by substituting for a gluten-free pasta, and you can make this dish vegetarian as well by substituting for dairy.

Ingredients

Serves: 4 Time: 45 minutes

Creamy Lion’s Mane Pasta

• 2/3 cup cherry tomatoes, halved
• 1/2 yellow onion, diced
• 1 Tbs olive oil
• 2 garlic cloves, minced
• 2 tsp Italian seasoning
• 1 tsp black pepper
• 1/2 cup vegetable broth
• 1/2 cup lite coconut milk or other unsweetened non-dairy milk/cream
• 5-6 oz. lion’s mane mushrooms
• 1/2-1 Tbs non-dairy butter
• 1/2 lb. pasta

Directions

1. Begin by preparing your vegetables. You can carefully pull apart the lion’s mane by hand to make smaller pieces.
2. Next, in a medium pot, set heat to high and add the olive oil and halved tomatoes.
3. Stir them for about 2 minutes and then set heat to medium-low and cover the pot with a lid.
4. After the tomatoes have steamed some, add in the onion and garlic and cover the pot, allowing it to simmer for another 5 minutes.
5. Next, add the seasonings, vegetable broth, and non-dairy milk to the pot and bring the heat back up to medium-high. Cover the pan with a lid and watch until it begins to bubble. About 3-4 minutes.
6. Meanwhile, begin boiling the water to cook your pasta according to its packaging.
7. Once the tomato mix has bubbled slightly, remove from heat and transfer to a food processor or blender, or mix with an immersion blender. Blend the tomato mix until you get a sauce.
8. Return the sauce to the pot on the stove, recover with lid, and reduce heat to low and allow it to continue to simmer. Taste and adjust seasoning as desired.
9. Then, in a medium skillet, heat the non-dairy butter on high.
10. Once hot, begin sautéeing the lion’s mane. Allow them to cook on each side for a minute or two before flipping and continue cooking until they’re lightly browned on each side. Then remove from heat and add to the tomato sauce.
11. Drain your pasta once it has fully cooked.
12. Combine the pasta with the sauce, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Turmeric Shiitake Noodle Bowl is a tangy, but buttery and rich dish that is perfect to enjoy any time of the year. Shiitake mushrooms may support immune health and contain eritadenine, a compound known to reduce cholesterol levels. This dish is best enjoyed with fresh ingredients, but you can customize it by using nappa cabbage instead of bok choy or buckwheat noodles instead of rice noodles.

Ingredients

Serves: 2-3 Time: 45 minutes

Turmeric Shiitake Noodle Bowl

• 5-6 medium/small shiitake mushrooms, halved
• 1/2 yellow onion, thinly sliced
• 4 garlic cloves, peeled and chopped
• 1/2 bell pepper, thinly sliced
• 1/4 cup thinly sliced tempeh (optional)
• 1 small head bok choy, chopped, leafy greens set aside from thick stems
• 1 tsp turmeric powder
• 1/2 Tbs red curry paste
• 1/2 tsp cumin
• 1/4 tsp thai chili (optional)
• 1/2 tsp ground ginger (or 1/4 tsp fresh peeled ginger)
• 1/2 tsp black pepper
• 1 Tbs soy sauce, plus extra
• 1/4 cup lite coconut milk (or vegetable broth)
• 1/2 Tbs rice vinegar, plus extra
• 2 Tbs sesame oil, plus extra
• 1 small lime, juiced
• 1/4 lb. rice noodles
• 2/3 cup mixed thinly sliced turnips, cucumbers, radishes
• Sesame seeds
• Toppings: fresh basil or scallions & chopped roasted peanuts (optional)

Directions

1. Begin by preparing your vegetables.
2. In a small bowl, combine the cucumber, radish, and turnips. Make sure they are very thinly sliced.
3. Toss the cucumber mix with a dash of rice vinegar, sesame oil, and soy sauce, and top with sesame seeds. Set aside.
4. Then, in a large skillet, set heat to high and add the sesame oil.
5. Once hot, add the shiitake mushrooms and cook for about 7 minutes, tossing occasionally until they’re evenly coated in oil.
6. Meanwhile, add water to a medium-large pot and bring to a boil.
7. Next, add the onion and garlic. Stir together and cook for another 7-8 minutes. If you’re cooking with tempeh, add that in at this stage as well.
8. Add in the bell pepper and thick stems (white/light green) part of the bok choy.
9. Then, add the lime juice, curry paste, and soy sauce. Stir together for a few minutes.
10. Next, add the cumin, turmeric, chili flakes, ginger, black pepper, rice vinegar, and coconut milk or vegetable broth.
11. Continue to look on high for 3-5 minutes stirring frequently.
12. Reduce heat to low and allow the liquid to cook off completely, stirring occasionally.
13. By now, your water should be boiling. Add in the rice noodles and cook for 6-8 minutes or until fully cooked.
14. Remove noodles from heat and drain in a colander, rinsing over with cold water to stop them from cooking.
15. And now, your vegetables should be fully cooked after the liquid has cooked off.
16. Top noodles with vegetables along with marinated cucumbers, turnips, radishes, chopped basil, and peanuts. Serve and enjoy!

Nutrition Information

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More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.