Creamy Mushroom Pasta

Ok – here it happened – I transformed that creamy mushroom cauliflower soup in the THE creamiest and tastiest mushroom pasta! WOW! Cooking for one can get tough, especially with leftovers, so I am always trying to find new and fun ways to use things I have in my fridge. If you made my creamy mushroom cauliflower soup (my last post) then you can easily turn it into this delicious CREAMY MUSHROOM PASTA!!

This is the perfect cozy meal for any night of the week. It’s easy and comes together super quick (and quicker if you make the soup, because I use that in this recipe!) I can see a difference in the weather and all I want to do is cozy up on the couch with a big bowl of this pasta and lots and lots of cheesy garlic bread…oh and a glass of pinot noir because wine makes everything better!


Ingredients

2 cups of your favorite pasta
2 cups of Creamy Mushroom Cauliflower Soup
1 tablespoon butter
1/2 cup shiitake mushrooms, sliced
1/2 cup shredded asiago cheese
salt & pepper
cheesy garlic bread

Instructions

Cook pasta per the packaged instructions. While the pasta water is cooking, slice 3 shiitake mushroom’s and add to a sauté pan with olive oil. Cook until brown and golden. Once the pasta is done, reserve about 1/4 cup pasta water. Drain pasta and then add butter and creamy mushroom cauliflower soup to pot. Mix and then add pasta. Stir until well combined. Add asiago cheese and some of the pasta water to loosen the sauce. Let cook for 2 minutes. Plate in a bowl, add the shiitake mushrooms on top and add more asiago cheese. Serve with warm cheesy garlic bread and BOOM, perfect dinner is ready!

Enjoy!


Apple Chai Crumble Cake

Fall is HERE! This Apple Chai Crumble Cake needs to be in your weekend plans stat! I was going to call this a muffin cake because my intention was to make muffins, BUT I suppose the muffin man walked away with my muffin pan and that’s how this crumble cake was born. I have said it before, I do not like baked fruit. I was a little reluctant to add apples but I knew I wanted to combine the apple flavor with the chai spice for this delicious breakfast, lunch, dinner, dessert cake! Grain-free, refined sugar free and freaking GOOD this cake is super flavorful with an abundance of spice and the crunch of an almost cooked apple. The crumble topping has hidden protein in it – hint hint my favorite cinnamon flavor protein powder! No secrets here, this cake is easy and comes together QUICK!


I have such a soft spot for crumb cake. I don’t know what it is – I think I love it because I don’t ever have to worry about a cake to icing ratio. I am 100% a cake gal and this crumb cake is ALL cake! I think my favorite fall flavors are chai – what’s warmer than cinnamon, clove and other warming spices! Makes me want to cozy up on the couch and watch movies! The chai spices mixed with the perfectly sweet honey crisp apples makes for the PERFECT treat!

Ingredients

CAKE
2 cups almond flour
1 t cinnamon
1/2 t ground gloves
1/2 t ground nutmeg
1/4 t ground cardamom
2 t baking powder
pinch of salt
3 eggs
2 T melted coconut oil
2 t pure vanilla
1/4 cup pure maple syrup
2 honey crisp apples, chopped
CRUMBLE
1/4 cup almond flour
1/2 scoop livbody lean vegan cinnamon swirl protein powder
(you could use any vanilla/plain flavor protein powder and add 1 t of cinnamon)
1 T melted coconut oil
1 T honey

INSTRUCTIONS

Preheat oven to 350 degrees – line an 8×8 pan with parchment paper (this help immensely with removing the cake from the pan) and cooking spray.
In a medium sized bowl add the almond flour, cinnamon, ground cloves, ground nutmeg, ground cardamom, baking powder and salt. Mix until well combined.
In another medium sized bowl add the egg, vanilla, coconut oil & maple syrup. Whisk until well combined and eggs are beaten. Add the chopped apples and mix until incorporated.
Add the dry ingredients slowly into the wet ingredients until it is all well combined. I recommend using a spatula as the apples are a bit large and will get stuck in the whisk!
Transfer cake batter into the pan. Cook at 350 degrees for 15 minutes.
While that is baking, lets make the crumble! Add the almond flour, protein powder, honey & coconut oil and mix with a fork until it forms a crumble.
Remove cake from oven after 15 minutes – spread crumble on top and cook for 15 more minutes!
Let the cake cool completely, slice & enjoy with coffee or ice-cream!