Since we started watching our carb intake we have limited the amount of pasta dishes we make in our house. So when we do, it has to be good. This dish is not only good it is super simple and easy to make. Because of our carb watching I use Dream Fields pasta which is a high fiber lower net carb pasta. To make it even better for us we cook it the day before or the morning before and place it in the refrigerator and then rewarm it. According to new research this resistant starch is harder to digest and makes our body work harder to do, thus creating more energy and burns more calories doing it.
I made this as a vegetarian dish by adding little fried tofu bites, but you can add chicken, shrimp, or fish to it if you want. The marinade/sauce that I use is one that I use for several dishes, it’s easy, tasty, and versatile. The recipe includes liquid amino’s, there are two kinds available, soy liquid amino’s and coco amino’s. Traditional liquid amino’s from soy are salty and soy sauce like. Coco amino’s are sweet and salty and do have a very different flavor you can add a tiny bit of salt to the sauce if you want. It’s up to you which one you use. As for the mushrooms, I used baby bells, but if you prefer white mushrooms or regular Portobello’s they will work fine as well.
Here’s the recipe which serves 4
1 lb. cooked spaghetti or fettuccini
1/2-1 lb. baby bell mushrooms
1/2 cup toasted sesame oil
1/2 cup avocado oil
3/4 cup liquid aminos
1/3 cup sesame seeds
1/2 a lime
Preheat oven to 400′. Wipe the mushrooms with damp paper towels and slice off the bottom of the stem. Cut the mushrooms into quarters or if they are very big cut in half and then cut each side into thirds. In a deep bowl mix up the oils and amino’s add the mushrooms and toss them to coat. Place the mushrooms in a 9×13 pan and sprinkle them with the sesame seeds. Place the pan in preheated oven and bake for 35-40 minutes. While the mushrooms are roasting cook the pasta, drain it and set aside and keep warm. When the mushrooms are done remove them from the oven and toss with the pasta, add the left over sauce and toss again. Squeeze the 1/2 a lime over the top and serve with Sirache sauce.
You can add a variety of proteins to this dish. I would suggest little fried tofu bites, or cubes of chicken. Another delicious option would be sautéed shrimp, fried popcorn shrimp or chunks of white fish.