Lionsmane Parmesan W/ Bucatini | Plant Based Brandon

Plant Based Brandon

Name: Lionsmane Parmesan W/ Bucatini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Signature Reserve Bucatini; Chosen Foods 100% Pure Avocado Oil; Organic Tomatoes On The Vine; O Organics Basil; El Guapo® Granulated Garlic (Ajo Granulado); Organic Potted Oregano; El Guapo® Crushed Red Chili Pepper; McCormick® Ground Thyme; Morton Iodized Salt, 26 Ounce; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; Russell Stover Sugar Free Coconut Chocolate Candy; SIGNATURE SELECTS Balsamic Vinegar; Open Nature Plant Based Mozzarella Slices; Bob's Red Mill Chickpea Flour; Crystal Geyser Water, Natural Alpine Spring; San Francisco Salt Company Sea Salt, Pure & Natural; Panko Italian Encrusted Chicken; El Guapo Garlic Powder; Little Bear Curly Parsley

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Lionsmane Parmesan W/ Bucatini

Serves 420 mins prep30 mins cook

This delicious recipe features Lionsmane mushrooms served with Bucatini, enhanced with a variety of herbs and spices for a flavorful dish.

0 servings

What you need

oz bucatini pasta

tbsp avocado oil

fresh tomatoes

tsp basil

El Guapo® Granulated Garlic (Ajo Granulado)

tbsp granulated garlic

tsp oregano

tsp crushed red pepper

tsp thyme

tsp salt

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

freshly cracked black pepper

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

tsp balsamic vinegar

Open Nature Plant Based Mozzarella Slices

vegan mozzarella

cup chickpea flour

Crystal Geyser Water, Natural Alpine Spring

cup spring water

San Francisco Salt Company Sea Salt, Pure & Natural

fine sea salt

cup panko

tsp garlic powder

tsp parsley

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Instructions

1: Cook the Chickpea Bucatini according to package instructions.

2: In a skillet, heat the olive or avocado oil over medium heat.

3: Add the diced tomatoes and cook until softened.

4: Stir in the mushrooms, basil, minced garlic, oregano, crushed red pepper, thyme, salt, and black pepper.

5: Once everything is combined and cooked, add the coconut sugar and balsamic vinegar.

6: For the wet batter, mix chickpea flour and spring water until smooth.

7: In another bowl, combine the panko, garlic powder, oregano, salt, and black pepper for the dry batter.

8: Coat the cooked Bucatini with the wet batter followed by the dry batter.

9: Top the dish with fresh parsley/basil and vegan parmesan cheese before serving.

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