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14 January, 2016

Bean sprouts pasta with eggplant and mushroom sauce

Bean sprouts pasta with eggplant and mushroom sauce
Posted in : Dairy Free, Dinner, Gluten Free, Lunch, Paleo, Pasta, Sugar Free, Vegan on by : Delinger
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Serves 2 Instructions: 2 cups of bean sprouts (washed, with roots removed) ½ cup of sliced mushrooms ¼ cup of diced beans 2 cups of diced eggplants 1 can (400 grams) of organic peeled tomato (no added salt) ¼ cup of chopped fresh basil 1 Tablespoon of organic extra virgin olive oil Dash of sea salt
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