The deep, meaty flavor from the mix of mushrooms, tang from the tomatoes, and richness of the coconut cream make this sauce poured over pasta a party dish. Rich in vitamin B, fiber, and protein, mushrooms have anti-inflammatory, anti-viral, and antioxidant abilities that fight free radical damage. Shiitake mushrooms have all eight essential amino acids for a perfect protein.
In a large saucepan over medium heat, sauté ½ cup diced organic sweet onion and 1 minced garlic clove, and a pinch of sea salt in 1 tbsp organic canola oil until the onions are translucent. Stir in a 14.5 ounce can of organic diced roasted tomatoes, 1 diced green chili, and ½ cup diced organic bell pepper and simmer 10 minutes.
Add 3 ½ cups of mixed organic sliced organic shiitake and cremini mushrooms. Simmer for 50 minutes, stirring occasionally. For centuries, kids have enjoyed the aromas of a slow simmering sauce, as it gains depth of flavor and goodness. As the sauce cooks, bring 1 quart of water to boil, add salt to the pot, and cook 2 cups of organic whole wheat pasta shells.
In a small bowl, mix 5.3 ounces plain organic soy yogurt, ½ cup organic coconut cream, 1 tsp organic soy sauce, 1 tsp fresh lemon juice, ½ tsp harissa, ½ tsp organic capers, ½ tsp organic Dijon mustard, ½ tsp sea salt, and ¼ tsp ginger. Add the cream sauce to the pan of cooked mushrooms, bring to a boil, and simmer 10 more minutes. Pour the sauce over the pasta and serve with thin slices of basil on top.