An elegant meal with a simplicity that lets the ingredients shine. Garlicky pan-seared maitake mushrooms mixed through fettuccine pasta with spinach greens, rosemary and shaved parmesan served with speck or prosciutto if you want to add a classic lightly smoked Italian ham.
Maitake is considered an adaptogenic medicinal mushroom and tonic food that can help lower cholesterol, blood pressure and blood glucose, plus boost the immune system. Serve with gluten-free quinoa or legume pasta to add anti-inflammatory plant-based protein.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
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Maitake Mushroom Pasta with Spinach, Parmesan & Speck
CHOP garlic and parsley finely. Slice maitake mushrooms thinly + evenly for the best cooking time and results.
HEAT a skillet to hot. Toss mushrooms with olive oil | aminos—pan-sear maitake for 3 mins until golden and beginning to crisp on one side. Turn over and cook another 2-3 mins until golden.
ADD garlic and parsley and cook for 1 min until garlic is golden. Turn the heat down to low.
CAREFULLY add wine | sherry vinegar, or broth to deglaze the pan. Bubble off for 30 secs.
ADD cooked just drained pasta + spinach + rosemary and toss using tongs toss to combine. You can add a splash of hot pasta water to add a little more sauce or a dollop of sour cream or cream if you are going for a lightly creamy pasta glaze.
ADD pepper. Taste and season to taste.
SERVE in bowls as is or over some raw chopped spinach leaves. Garnish with freshly grated parmesan, a sprinkle for chop rosemary and a few turns of cracked pepper and add a few slices of speck or prosciutto to each bowl if using.
Pasta + Spinach
BRING a good-sized saucepan of water to a boil. Add salt & pasta – stir a few times.
COOK pasta according to packet instructions.
TASTE for doneness = al dente. Reserve a cup of pasta water.
ADD spinach leaves to the colander and drain pasta over spinach which will wilt the spinach lightly.
ADD hot and drain pasta to the pan-seared mushrooms mix. If your mushroom pan is too small, mix everything into the pasta pan to combine before serving.
with pecorino, parmesan or your favourite cheese
with toasted pinenuts or toasted sunflower seeds
with sliced speck, prosciutto, parma ham, jamon, bresola.
Simple Crispy Lettuces
Green Beans & Radish Salad
Vibrant Radish & Sweet Pepper Salad
PASTA – “Nutritional Bang for you Bite” is what Botanical Kitchen is all about. Pasta with high protein content and less “refined stuff” is a great choice; read the label. Personally, I like quinoa pasta for its high protein content.
MUSHROOMS USE – portobellos, maitake, shitake (stems removed) oyster, crimini, wine caps.
*SHERRY VINEGAR or use SHERRY = enhances and draws out the flavour of the mushrooms.
SWAP BEANS | KALE – ADD – diced zucchini, finely chopped broccoli, swiss chard or spinach leaves.
SPICE it up to your liking by adding fresh or dried chilli to taste.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.