Creamy mushroom pasta using No Yolks noodles for Valentine’s Day? Yes please and thank you. I’m a huge fan of carbs so when I had the opportunity to use No Yolks noodles – it was a no brainer for me! One of my 2018 goals that I’ve been working really hard on so far, is eating healthier. Whether that’s using organic produces or healthier selections of ingredients – I’m always striving to incorporate these changes into my lifestyle.
One of the many great things about No Yolks is that their products do not contain egg yolks which means no cholesterol, no sodium and low in fat. And what more than a girl who is trying to eat healthier ask for? In addition to using No Yolks’ noodles, I also opted to use organic unsweetened almond milk which tastes almost the same as regular milk. The use of almond milk gives the same creamy texture that any other milk would give but its a healthier alternative to use almond milk.
|Prep Time||15 mins|
|Cook Time||15 mins|
- 1 bag No Yolks Dumplings Noodles
- 3 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 12 oz portobello mushrooms sliced
- salt & pepper to taste
- 2 tbsp flour
- 2 cups original unsweetend almond milk
- 1/2 cups shredded parmesan cheese
- 1/4 cup fresh parsley plus extra for garnish
Cook the noodles. Follow the directions on the No Yolks packaging for al dente texture. Drain and set aside
Add olive oil to the noodle pot and turn the heat to medium. Add garlic and onion to oil and saute onion until it has softened.
Add the sliced mushrooms to the pot and cook until they begin to brown. Add salt and pepper to taste. The mushrooms will start to produce some liquid in the post - this is a good sign. If the pot looks dry - add more olive oil
Add the flour to the pot and stir to help the flour soak up some of the liquid from the mixture. Cook for 1 minute
Slowly add the almond milk to the mixture, stirring occasionally to break up the chunks of the flour
Remove the pot from heat and stir in the shredded parmesan cheese
Add cooked noodles to sauce and stir to combine. Add the parsley for garnish.
I recently attended a No Yolks event at the top of the CN Tower where Executive Chef John Morris shared with us his ideas for a simple, creative date night dish. The evening also consisted 10 up and coming Toronto chefs – graduating student chefs from Toronto’s leading George Brown Culinary School that prepared a variety of noodle dishes for us to taste. We’ve partnered up with No Yolks to give away 1 lucky winner to win two cases of No Yolks noodles ($60 Value)
1 WINNER WILL BE RECEIVING:
- Two cases of No Yolks Noodles
To enter, you must (1) follow me on Twitter (@foodinthecityTO) and (2) follow @NoYolksCanada on twitter & (3) tweet the following message:
I’ve entered to win 2 cases ($60 worth) of @NoYolksCanada noodles from @foodinthecityTO #BringHomeNoYolks You can too! https://wp.me/p7VHwg-2Xk
- Contest closes Tuesday February 20th 5:00 PM EST
- Winner will be randomly selected via random.org and announced on my blog on Wednesday February 21st
- Canadian residents only (excluding Quebec)
- You may tweet once a day throughout the duration of the contest
- Re-tweeting does not count as a valid entry
- Winner will be selected via https://www.random.org/
- Twitter Entries are tracked by the @foodinthecityTO tag, if you do not see your entry in the stream, there is no valid entry from you. Please READ HERE as to why tweets are not showing
*Update: February 22, 2018*
Congratulations @EmmLeeXo, You are the lucky winner taking home 2 cases of No Yolks Noodles home!
Thank you to all those that entered this contest. There were a total of 59 valid entries. Entries were tracked in chronological order on Twitter. I received email notifications every time an entry was made & recorded the time entry was received. I ensured those who entered were following me on twitter. The winner was selected randomly using the “True Random Number Generator” via Random.org.
Grace, Food in the City Toronto
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