After boiling for a few minutes, Choyce adds the noodles to the boiling pot of water with a dash of olive oil, garlic powder, and a pinch of salt. “You've got to flick the wrist," Tabitha tells Choyce as she adds in the spices. As things are sizzling up in the lobster mushroom pan, add in your vegan butter and let it melt before adding in the kale and more seasoning. “let it continue to cook down for 5-7 minutes,” Tabitha instructs. “Then you're going to drain your noodles,” before adding them into the sauce. “If you don't want to add them in you don't have to, you can pour the sauce on top of the noodles, but this is how we did ours.” Next? Grab your bowls. “We're adding a little vegan parmesan on the top," Tabitha says. “Let us pray," she says before they dig in to the mouthwatering dish. “Now you think you can make it without me?” Tabitha asks Choyce. “I think you can,” she adds, before looking at us: “And I think you can, too.”
Lobster Mushroom Pasta by Tabitha and Choyce Brown
Ingredients:
Lobster mushrooms
Kale
Pasta of your choice
Garlic powder or freshly cut garlic
Multispice seasoning
Olive oil
Vegan butter
Veggie broth
Ready cut tomatoes
Recipe:
Chop your lobster mushrooms and add them in a simmering pan of veggie broth and chopped onions. Add in tomatoes, multi-spice seasoning and garlic powder.
Cook noodles in boiling water with olive oil, garlic powder and salt.
Add in vegan butter to the pan with the lobster mushroom in it and let it melt down. Add chopped kale in next. Let it continue to cook for 5-7 more minutes.
Drain your noodles once cooked.
Add noodles to pan and mix in thoroughly. Or keep separate.
Grab a bowl and serve!
The Link LonkOctober 04, 2020 at 10:56PM
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Tabitha and Choyce Brown Share Their Secret Lobster Mushroom Pasta Recipe - Vogue
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Pasta
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