Ginger, Beer & Mushroom Pasta

Ma Nourriture

Beer? You ask. Well, it was a lovely, sunny Sunday in the couple of days that England calls summer. When you're South African and have a chance to to braai (barbeque), you have to do it right and that means beer. Alas, when the violent burping started midway through my craft beer, interfering with my ability to tend the braai, I knew it was time to part ways and switch to soothing white wine.

Being ruthlessly unwilling to waste, the craft beer was clearly destined for my next recipe. I know that bacon fried in beer is absolutely delicious so I figured mushrooms should be too, right? Well I gave it a go with some ginger just because it was there, next to the stove. Wow. I love simple but exquisite tastes and this hits the spot.

Leeks provide a saucy texture as a replacement for onions (they're a less problematic cousin in the alium family). I skipped flour or milk thickeners because I wanted the mushroom sauce to be a thin and light coating over the pasta. The addition of parmesan gives it a subtle creamy and nourishing flavour. End result: light yet comforting.

Ingredients

Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives

478 cal/serving
Calcium
Vitamin A, B, C & K2
Folate, magnesium & zinc

Serves 2

! Garlic cloves Learn about garlic >

3

♡ Leek chopped Learn about leeks >

1/2

Grass-fed butter, melted

(47.8g) 50ml

Beer (any kind)

1 cup 250ml

Mushrooms portobello

(250g) 480ml

Fresh ginger thinly cut into strips

10cm

! Tomato puree

1 1/2 tbsp (21.4g) 22.5ml

Agave

1 tbsp 15ml

! Pasta

1 cup 250ml

Parmesan grated

1/2 cup 125ml

Spices:

coriander spice

ginger spice

curry spice

salt & pepper

oregano

1 tsp 5ml

Swapsies

! Garlic is a high FODMAP food. I don't react to it, but if you're not sure what you're reacting to, garlic and onions are well-known offenders. You can still use garlic infused olive oil, but replace the fresh garlic with chives and/or mustard seeds.

♡ I swapped onions for leeks, which I'm less intolerant to. If you're sensitive to the whole allium family (onions, leek and garlic), skip them altogether.

! I use tomato puree instead of fresh tomatoes. Although they are not high FODMAP foods, they do contain fructans and are acidic so some sensitive foodies, like bestie and I, react to them. We find we don't react to puree.

♡ Use buckwheat noodles (gluten-free) or wholewheat pasta if you're sensitive to white, or for nutrients and fiber as white has none.

Where to buy:

Buckwheat noodles

How we review >

Method

First

THE SAUCE

Butterfry

Crush the garlic in a mortar & pestle.
Add garlic, chopped leek and butter to a pot. Fry for 2 min until browning.
Add the spices and a bit of beer to cover. Simmer and stir for another 2 min.

Stir crazy

Add the mushrooms, ginger and tomato puree. Stir well.
Add the rest of the beer and the agave. Simmer and stir until the mushrooms are cooked (+- 10min).

Then

THE PASTA

If you're using dry pasta, wash it thoroughly (2/3 times) before boiling.
Bring a pot of water (2.5 cups) to the boil before putting the pasta in.
Boil for 8-13 min.

I like mine al dente which is 8 min.

If you're using fresh pasta it doesn't need to be washed and it takes just 3-5 min to boil (3 min for al dente).

Finally

ALL TOGETHER NOW

Stir parmesan into the warm mushroom sauce.
Add the pasta and mix well.
Sprinkle oregano over the top and its ready!

Best served warm.

La joie!

For the love of:

GRASS-FED

Grass contains nutrients, vitamins, minerals, antioxidants and fatty acids that are good for humans.
We benefit from these when we consume dairy products from grass-fed animals.
Dairy animals evolved to eat mostly grass. A diet of high-starch grains causes digestive stress and illness.

Salad please. Pasteur-based farming is healthier for livestock, the environment and us.

GARLIC

Helps maintain blood pressure and cholesterol levels, and protects against heart disease
Strengthens the immune system, encourages good gut bacteria
Contains antioxidants that prevent cell damage and may have anti-ageing properties
Protects joint cartilage reducing risks of osteoarthritis