Recipe courtesy of Helen / @astepfullofyou

  • Heat a dutch oven or large pot over medium heat. Add olive oil. Add onion, garlic and salt and cook until fragrant, about 1 minute.
  • Stir in mushrooms and cook for 1-2 minutes.
  • Pour in the vegetable broth and coconut milk and stir well. Add fettuccine and cook until al dente.
  • Meanwhile, heat a sauté pan over medium. Cook plant-based fish cakes according to package directions. Remove from the heat and set aside.
  • When fettuccine is cooked, add spinach and stir well to wilt. Remove from heat and top with pepper and fish cakes.
Mushroom Pasta with Thai Fish Cakes
  • Preparation10 minutes
  • Cook Time 20 minutes
  • Serves 4

INgredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 14 ounces brown cremini mushrooms, sliced
  • 3 cups unsalted vegetable broth
  • ¾ cup light coconut milk
  • 1 (12-ounce) package dry fettuccine
  • 1 package Good Catch® Thai Style Plant-Based Fish Cakes
  • 2 handfuls fresh baby spinach
  • Ground black pepper, to taste

Instructions

Recipe courtesy of Helen / @astepfullofyou

  • Heat a dutch oven or large pot over medium heat. Add olive oil. Add onion, garlic and salt and cook until fragrant, about 1 minute.
  • Stir in mushrooms and cook for 1-2 minutes.
  • Pour in the vegetable broth and coconut milk and stir well. Add fettuccine and cook until al dente.
  • Meanwhile, heat a sauté pan over medium. Cook plant-based fish cakes according to package directions. Remove from the heat and set aside.
  • When fettuccine is cooked, add spinach and stir well to wilt. Remove from heat and top with pepper and fish cakes.