This enoki mushroom take on pasta is made with butternut squash and tomato puree, it has a unique sweetness enhanced nicely by the coconut oil to give it a richness of its own.
- 2 round slices Butternut
- 300g Enoki Mushrooms
- 1 handful Plum Tomatoes
- 1 Bell Peppers
- 1 tablespoon Coconut Oil
- Sea Salt (to taste)
- Peel and cut up your butternut squash then boil them until soft. Once soft pour out the excess water and using a fork mash squash into a paste.
- Juice your tomatoes and add them to the smooth butternut squash paste, this helps to thin the squash paste and adds flavor to it (quicker than boiling down tomato sauce on the stove). You can add Irish moss jelly at this time if you’d like but it’s not necessary.
- Add your mushrooms, bell peppers and onions into the pan, let it simmer for 2-5 minutes.
- Finally add some sea salt to taste and a dash of star anise if you have it. Let it cool down for 5 – 10 minutes and add the coconut oil, allow it to melt and stir it in, this creates a really rich flavor.