Paleo Creamy Mushroom Pasta  LoadingAdd to Favourites list

Green List 1 servings


75 Kcal
2g Fat
16g Carbs
9g Net Carbs
0.7g Sugars
1g Protein

Paleo Creamy Mushroom Pasta

This creamy microbiome-loving recipe has a wonderful mouthfeel.

Looking after your good gut bacteria with the Eat Burn Sleep anti-inflammatory diet is crucial in your journey of healing alopecia, candida, colitis, Crohn’s, depression, endometriosis, eczema, IBD, PCOS, psoriasis and so on.

It is hard to believe that each tasty morsel is making your gut healthier and happier. When your gut is happier, so are you! It’s a science-based fact!

These anti-inflammatory recipes can feel like you are indulging as you detoxify your liver, reduce your inflammation, heal your condition, and optimize your health.

Enjoy each and every forkful, slowly…mindfully.


  • 7oz or 200g of konjac pasta
  • 3/4 cup or 100g of chopped frozen onion
  • 3/4 cup or 200g of frozen mushrooms
  • 2 tbsp of unsweetened coconut yogurt
  • 1 tbsp of olive oil
  • 1 tsp of garlic paste
  • Salt and pepper and dried chives to taste


  1. Pour a bit of olive oil into a pan. Add the frozen vegetables., then salt and pepper and garlic paste. Saute the vegetables on medium heat, stirring them occasionally.

  2. When your vegetables are a couple of minutes from being cooked, all you need to do is to add the konjac noodles.

  3. Sprinkle some chives and mix everything. Add the coconut yogurt and mix again.

  4. Decorate with fore chives, pepper, and an extra dollop of coconut yogurt. Enjoy!

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