- 30g dried porcini mushrooms
- 150ml warm water
- 4 courgettes
- 3 carrots
- 2 seeded and diced tomatoes
- 2 tbsps capers
- 2 tbsps minced fresh parsley, for garnish
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove crushed
- 200ml Rice Dream Original or Calcium Enriched (almond milk works too)
- 1 tbsp lemon juice
- 1 tbsp tamari
- 2 tsps raw sugar (optional)
- 2 tsps truffle oil
- Black pepper
- 1 tbsp cornflour made into a paste with a little water
- Freshly ground pepper to serve
Method
- In a small bowl, combine the mushrooms with the water, and allow them to soften for 20 minutes.
- Using a swivel potato peeler, cut long strips of the courgettes and carrots to form the pasta. Place in a large bowl and mix in the chopped tomatoes, capers and parsley.
- Drain the mushrooms and chop well.
- Sauté the onion and garlic in a little olive oil in a pan. Add the mushrooms and cook for a further 2 minutes.
- Mix the Rice Dream with the cornflour paste, lemon juice, tamari, sugar and truffle oil. Pour into the pan and simmer to thicken the sauce.
- Toss into the courgettes and sprinkle with black pepper. Serve immediately.
Down the Forest Path 