Skinny Pasta Mushroom “Risotto” (2-3 servings)
2 packs of Skinny Pasta Couscous
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
200 gr. sliced fresh mushrooms
3/4 cup vegetable broth, divided
1/4 cup grated parmesan cheese
1/4 cup of coconut cream
Rinse Skinny Pasta under warm water and drain.
In a large saucepan coated with nonstick cooking spray, saute the onion, garlic and mushrooms over medium heat until tender but not brown. Add the Skinny Pasta and 1/2 cup broth, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining 1/4 cup broth, 1/4 cup of coconut cream and parmesan cheese and cook for an additional 5-10 minutes, until creamy. Serve hot.