Spicy Mushroom Piñacolada Pasta By Michel Nilles

Spicy Mushroom Piñacolada Pasta
Serves 4
Tasty homecooked cruelty-free Pinacolada mushroom pasta treat for real food lovers
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Prep Time
20 min
Cook Time
30 min
Total Time
30 min
Prep Time
20 min
Cook Time
30 min
Total Time
30 min
  1. 500g Rigatoni Pasta
  2. 420g Oyster Mushroom
  3. 240g Bell Peppers
  4. 150g Asparagus
  5. 300g Fresh Pineapple
  6. 240ml Coconut Cream
  7. 1 Red Onion
  8. 4 Cloves Garlic
  9. Ground Black Pepper
  10. Himalayan Salt
  11. 2 Tbsp Olive Oil
  12. 1 Tbsp Chili Oil
  1. Boil some water with salt and cook your pasta in it till al dente
  2. Clean your fresh asparagus and steam them for a few minutes
  3. In the meantime take your leftover oven-roasted bell peppers an cut in stripes
  4. Also slice and dice your fresh pineapple into pieces
  5. Now start preparing your sauce by adding a couple of tablespoons of olive oil and start sauteing your sliced and dices red onions as well as garlic in it
  6. Once they start softening add the tablespoon of chili oil and the oyster mushrooms
  7. Cook them for a few minutes and add the bell pepper stripes
  8. Now add the coconut cream to the pan and let it cook for a few minutes to allow the flavors to create a fusion with the liquid
  9. Once the sauce starts bubbling just turn off the stove and add the fresh pineapple and mix it all together
  10. Your sauce is ready and you can start dressing your bowls
  11. Drain your pasta which should be al dente as well and add a couple of ladles of pasta in your bowl
  12. Add a ladle of the pinacolada mushroom sauce on top and garnish your pasta dish with a few pieces of steamed asparagus on top
  13. And here you go ready to enjoy this fabulous pasta treat with your loved ones
  14. Bon appetit
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