Creamy Tarragon Mushroom Rice Noodles
I love pasta. If I could I would eat it every day. Thank God there are so many different ways one can serve it. Here I’m using rice noodles as they are gluten free and I believe they go very well with the creamy mushroom sauce.
Tarragon is a herb that I really should use more of in my kitchen. It has a slightly sweet aniseed flavour with a touch of vanilla. It is said that it helps digestion and helps with sleep issues such as insomnia. Well, that certainly makes this dish a perfect dinner option. :-)
Cooking time: 20 min
- 250g rice noodles
- 1 large yellow onion
- 2 tbsp. coconut oil
- 250g chestnut mushrooms
- A handful of frozen peas
- 1 bunch (20g) tarragon
- 70g cashews
- 250ml almond milk (or any other nut milk)
- 3 garlic cloves
- 4 tbsp. nutritional yeast
- Juice of ½ lemon
- ½ tsp. chilli flakes
- 2 tbsp. arrowroot or corn-starch
- 2 tbsp. extra virgin olive oil
- Salt & pepper to taste
1. Peel & chop the onion. Melt the coconut oil on a frying pan, add the onion and fry on a high heat, constantly stirring, for 5 minutes or until golden. Turn the heat down. Wash the mushrooms (if they are not organic, otherwise just wipe the soil away with a cloth), slice them into 1.5 cm chunks and add to the frying pan. Cook for another 5 minutes until the mushrooms become nice and soft. Add frozen peas and stir in.
2. In the meantime, cook the rice noodles according to its packaging instructions. Once ready, set aside.
3. Place the tarragon (stems removed), cashews, almond milk, garlic, nutritional yeast, lemon juice, chilli flakes, corn-starch into a blender and blitz until smooth. Transfer to a frying pan and cook on low heat until the sauce thickens. Stir in the olive oil, add salt & pepper according to your taste buds. Serve warm over noodles.