Ingredients:

Sauce

• 15 Gram Coconut Oil or Olive oil
• ½ Finely Diced Shallot / Onion
• 2-3 garlic cloves, minced
• 1 Punnet Mushrooms of choice 300 Gram
• 25 Gram Gracious Bakers Baking Flour
• 1 Cup Vegetable or chicken broth
• 1 tin (400 Gram) Coconut Cream, Milk Alternative
• 1 Pinch Freshly Grated Nutmeg
• Salt & Pepper to Taste
• 5 Gram Freshly Chopped Herbs

What You Will Need:

• 1Pot
• Hand Whisk
• Gas Plate
• Scale

Mushrooms of choice is a combination of Button Mushrooms, Portobello Shimeji and Shiitake and finished with a drop of truffle oil.

Pasta Dough

• 400 Gram Gracious Bakers Pizza Pre-Mix Flour (1 Box)
• 5 Gram Salt
• 10 Gram Coconut Oil / Olive Oil
• 2 Ea Egg Yolks (40 Gram)
• 1 Ea Whole Egg (60 Gram)
• 120 Gram Water
• Whatt You Will Need:

• A Pasta Machine or Rolling Pin
• Rice Flour For dusting & Rolling
• If using a rolling pin have some wax paper available.
• Pot & Gas Plate
• Scale

Cook the Pasta

– Bring a large pot of salted water to a boil. Fresh pasta cooks much faster than dried pasta, usually in about 2-4 minutes. Keep an eye on it and taste to check for doneness.

Serve

– Drain the pasta and toss it with your mushroom sauce, and a drizzle of olive oil. Enjoy your homemade creation!

Tip

– Need More Flavour, find our easy tomato base on our Pizza Masterclass.

SCAN OR CLICK BELOW

Pasta Dough

• • Place the flour in your mixer with a dough attachment.
  • Mix your eggs, water, salt, and coconut oil together.
  • Switch on your mixer and start mixing on slow, while slowly adding the egg mixture, continue until the dough starts to come together.
  • Mix until the mixture has formed a dough, this will only take about 2-3 minutes no need to knead extensively as no gluten will develop as with gluten-based pasta’s known.
  • Divide the dough into smaller portions (two or four pieces). Keep the portions you’re not currently using covered to prevent them from drying out.
  • Using a pasta machine or a rolling pin, dust with rice flour and roll out the dough to your desired thickness. If using a pasta machine, start with the widest setting and gradually work your way to thinner settings. Use rice flour for dusting.
  • Once rolled out, you can cut the pasta into your desired shapes, such as tagliatelle, fettuccine, or lasagna sheets. If you’re making long noodles, dust both sides lightly with rice flour to prevent sticking.
  • For shapes like ravioli, cut the sheets into smaller squares and fill them as desired.

HAPPY COOKING!

Method Sauce

• In a medium-sized skillet, heat the olive. Add the chopped onions and sauté until they become translucent, about 5 minutes.
• Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
• Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook and stirring occasionally, until the mushrooms are browned and have released their moisture, about 5-7 minutes.
• Add the vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.
• Add the coconut cream and continue to simmer and let it cook for about another 5, stirring gently until the sauce thickens. Adjust the consistency by adding more broth or cream as needed.
• Season the sauce with salt and pepper to taste.
• Remove from heat and, if desired, garnish with fresh herbs.
• Enjoy this rich and savoury mushroom sauce as a delightful complement to your meals and dishes.

Note: This recipe yields 4-6 portions.

Dry your left over pasta and keep in an airtight container, use within 2 weeks.