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Craving a decadent, but easy pasta recipe? Try Dr. G’s favorite take on shirataki noodles: Miracle Noodles in mushroom “cream” sauce. This recipe is simple, delicious, and perfect for the vegetarian (or vegan) out there – but it’s a crowd pleaser for anyone trying to eat healthy – especially pasta lovers.
1 pack miracle noodles, prepared the Gundry way.
1 tablespoon coconut oil (or other light oil)
2 large portobello caps, diced
4 cloves garlic, minced
1/3 cup full-fat coconut milk (the kind in a can)
1/2 teaspoon dried thyme
Salt and pepper, to taste
1 tablespoon parmesan or nutritional yeast
Zest of 1 lemon
¼ cup minced parsley
Heat oil in a large pan.
Add mushrooms and cook, stirring frequently, until mushrooms are golden brown and tender.
Add garlic and cook until fragrant, about 1-2 more minutes
Add coconut milk, thyme and about ¼ teaspoon each of salt and pepper (to start). Let simmer until it begins to thicken.
Add prepared miracle noodles and cook another 2-3 minutes
Add parmesan, lemon zest, and parsley and cook, stirring, for another minute before serving.
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