Brown Rice Pasta with Spinach and Mushrooms
Great vegan and gluten-free rice pasta dish with the addition of spinach and mushrooms
- Main DishesType
- EasyDifficulty
- 10 minPrep. Time
- 4Serving/Unit
Ingredients
Champignon mushrooms, 200 g
chopped
Spinach, 250 g
washed and strained leaves
Olive oil, 3 tablespoons
extra virgin - for frying
Sweet paprika, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Gluten-free organic soy sauce, 1 tablespoon
Sweet chili sauce, 1 tablespoon
Gluten-free brown rice noodles, 350 g
moon shape
Dried hot chili, 1/4 teaspoon
Preparation
1. Fry the mushrooms and spinach in the olive oil for about 10 minutes in a wide pan until they soften slightly.2. Add the spices and mix.3. Cook the rice noodles according to the manufacturer's instructions (in plenty of water), strain and add it to the pan.4. Mix everything together for a few minutes on low heat to blend the flavors. Serve hot!5. Bon appetite (:The nutritional value does not include the dried chili. The preparation method also includes frying. The spices in the recipe are according to personal taste.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 396 cal | 186 cal |
| Proteins | 9 g | 4 g |
| Carbohydrates | 70 g | 33 g |
| Fat | 10 g | 5 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Gluten-free vegan meal for lunch