Try this creaminess deliciousness, easy to make and yummy to eat!
INGREDIENTS (serves 4)
2 tbsp olive oil
1 shallot, finely diced
3 garlic cloves, minced
227 g mushrooms, sliced (cremini, shiitake, button)
2 cups cauliflower florets / broccoli florets
3/4 tsp salt
1/2 tsp freshly cracked black pepper
2 1/4 cups vegetable broth
1 tbsp whole-grain mustard
340 g uncooked gluten-free pasta (rotini, penne, farfalle)
1/2 cup sour cream (or cashew cream, by blending 1/3 cup pre-soaked cashews with 3 tbsp water and 1 tsp apple cider vinegar)
PROCEDURE
NOTES: To ensure the pasta cooks well, half the cooking time on the pasta directions on the package and subtract one minute. Remember to let the pasta sit for at least 10 minutes or until pasta is fully cooked inside the instant pot after stirring in the sour cream.
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