serves 2
Ingredients
- 2 cups pulse pasta, cooked
- 2 tbsp cold pressed coconut oil
- 500 g mushrooms
- 1 garlic cloves, minced
- ½ bunch parsley, chopped
- 2 tbsp unsalted grass-fed butter
- savoury yeast
- 1/2 tsp salt (sea/Himalayan/rock)
- a pinch of pepper
Fry mushrooms on very hot oil, then add garlic, salt and pepper. When it is ready, turn the heat off and add chopped parsley and butter. Add savoury yeast and leave it. In the meantime boil the pasta.
Add the pasta along with some water into the pan. Mix everything, put on the plate and sprinkle with some parsley.