Rice Fusilli with Bella Mushrooms and Zucchini

A perfect substitute for those who are wheat/gluten intolerant, or simply for those who enjoy rice!

 

WHAT YOU'LL NEED:

 

1 package of rice fussili

10 brown bella mushrooms

1 cup spinach

2 carrots, chopped

1 small green zuchinni

Goat cheese (or feta) to taste 

*If you are lactose intolerant, opt for a creamy subtitute such as almond or rice milk to give it a smooth texture* 

Olive oil (to taste)

Rosemary (to taste)

Cilantro (to taste)

Parsley (to taste)

Salt & pepper (to taste)

 

STEPS TO YOUR DELIGHTFUL JOY:

 

Add 4 cups of water into your pot for the fusilli.

Once water begins to steam, place fusilli into the pot.

On a wooden board, begin to slice your bella mushrooms into quarters.

While your fusilli is boiling, take out a small pot and bring your spinach to boil as well.

Grate your 2 carrots and then begin to chop.

Begin to thinly slice your zucchini.

In a skillet, begin place your mushrooms, carrots and zucchini onto it.

Make sure to repetitively mix your veggies in order to get the caramelized texture.

Once your spinach is finished boiling, drain and place into the veggie mixture.

Add Italian herbs, salt and pepper into the veggie mixture.

When your fussili is finished (approx. 10 min or so) drain until it is free from water.

Place your fussili back into the pot, and begin to drizzle in desired amount of olive oil.

Finally, add your veggie mixture into the fusilli and mix until it is evenly distributed.

Serves 4.

 

 

Enjoy!

 

RJ