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Truffle Wild Mushroom Pasta
Truffle Wild Mushroom Pasta
Truffle Wild Mushroom Pasta
Truffle Wild Mushroom Pasta

Truffle Wild Mushroom Pasta

Chef’s Inspiration

Because who does not love truffles or pasta? Why not bring the two together and add some vegetables with protein to balance out the carbs? I wanted to keep the sauce nice and simple to allow the truffles with mushrooms to showcase themselves.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Either cut open all the bags and toss together family style sprinkled with almond parm for that cheesy effect or layer your desired portion into a bowl beginning with your pasta, followed by the vegetables and pour over truffle mushroom mixture finished with almond parm.

Nutritional Highlights

This pasta is rich in fibre, phytonutrients, vitamins (B complex, C, D, K), and calcium.  Portobello mushrooms are the only non-meat source of CLA, a phytonutrient that helps induce death of abnormal or cancerous cells. Phytonutrients contain antioxidant and anti-inflammatory properties, and may also enhance immunity and repair DNA damage from exposure to toxins.

Fibre: Whole grains and beans are rich in fibre that feeds friendly bacteria in the digestive tract, helping to maintain larger populations of friendly bacteria.

Phytonutrients:  Asparagus uniquely contains almost 100 different phytonutrients. Phytonutrients contain antioxidant and anti-inflammatory properties, and may also enhance immunity and repair DNA damage from exposure to toxins. 

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Asparagus and nutritional yeast are rich in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Cauliflower, asparagus, and zucchini are rich in Vitamin C.

Vitamin D: Mushrooms are the only non-animal food source that naturally contains Vitamin D. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.

Vitamin K: Key to helping regulate the body’s inflammatory process. Cabbage and romaine lettuce provide excellent sources of vitamin K. Kale is the top source of vitamin K.

Calcium: An important mineral in human metabolism. Oat milk and white beans are excellent sources of calcium.