Enjoy this Creamy Dairy-Free Pasta with Chickpeas and Oyster Mushrooms | Dr Sebi Approved Recipe

Creamy kamut spiral pasta with minced king oyster mushrooms, and Chickpeas! I have no words to describe what I just experienced. No words…

Ingredients:
– 2 cups of Kamut sprial pasta
– 1 to 2 cup(s) of cooked chickpeas
– 1 large bell pepper
– 2 tablespoons of tomato paste (alkaline approved)
– 1 to 2 pounds of king oyster mushrooms (ground or minced)
– 2 cups of baby bella mushrooms (sliced)
– 2 cups of walnut milk
– ½ a cup of water
– 1 onion bulb (diced)
– 1 tablespoon each of oregano, dried basil, dried thyme, ground fennel seeds, and granulated onions
– 7 to 10 leaves of fresh basil (chopped)
– 3 to 4 fresh sage leaves (chopped)
– salt (adjust to taste)
– Coconut aminos (adjust to taste)
– Cayenne pepper (adjust to taste)
– 2 Brazil nuts

Steps:
-Cook your pasta (al dente), drain, and set aside
– Mince your King oyster mushrooms in a food processor and cook at medium high (stirring often) until it starts to turn brown and most of the water has evaporated (10 to 15 mins). Add some avocado oil. Cook for 3 mins on medium heat.
– Move the ground mushrooms to the back of the pan, add some more avocado oil, ten add your tomato paste. Stir immediately in the oil and let it cook for 3 mins. Add ½ a cup of water and mix everything (mushroom and tomato paste) together.
– Add your herbs and spices
– Add your diced red bell pepper and onion
– Cook for 5 mins on medium heat. Stir often
– Add the chickpeas and baby bella (sliced or whole).
– Cook for 3 mins on medium heat
– Add your walnut milk, then add your pasta, and mix thoroughly. Cook for 2 to 3 mins
– Add your freshly chopped sage and basil leaves
– cook for 30 seconds to a minute, then take it off the stove.
– serve and add some coconut aminos
– Finally, grate some Brazil nuts over the top and devour 😋 Phew!

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