with Mushrooms and Soya cuisine

I love Pasta. It is one of my favorite side dishes. Honestly, If I could, I would eat pasta everyday. But when I got diagnosed with PCOS, it was hard to find Pastas that are delicious, low in carbs and whole-grain. After a while I found “Buckwheat Pasta” and gave it a try. And I was more than surprised: even if they definitely don’t taste like regular gluten free pasta, they add, to some meals, the perfect kick.

To create a perfect, creamy, dairy free pasta skillet, you don’t need much. To replace the whipped cream, I use soya cream. It has no taste of its own, contains less calories and fats than normal whipped cream and will definitely not cause inflammations in your body. It’s the perfect replacement if you miss dairy sometimes, as I do.

To me, it is important to use fats that are helping my body to process the food instead of giving my metabolism a hard time. That’s why, I normally use coconut oil or olive oil. For this recipe, I used a spoon of lemon olive oil, as it is rich in large amounts of antioxidants, it is anti-inflammatory and so much more. I am a huge fan, in using lemon or citron for any meal that contains cream or sweetener.

I love fast, healthy and delicious food that does not always remind me of what I can not eat. That’s why we love this dish, as it’s super delicious, cooked fast and makes me feel fit after I ate it. All you need for this recipes is 7 ingredients and the spices of your choice. It is fast, healthy, rich in healthy fats, gluten free, sugar free, dairy free and done in less than 30 minutes. Get your pot and let’s go!