Creamy Chicken and Mushroom “Pasta”[Dairy free, Gluten free, Grains free, Sugar free]


Creamy chicken and mushroom pasta

This recipe is something I put together between thinking about what to have for dinner and staving off an odd craving for pasta!  I have to be one of the crazy few that really doesn’t enjoy pasta – before going gluten free, I would eat pasta as a last resort kind of meal. The pasta craving follows a current extremely hormonal week, a crazy week actually, where my cravings have been heightened to massive proportions and oddly for pasta and chocolate, both of which I don’t particularly like!

I had prepared during the past weekend a chicken,mushroom and spring onion stir fry, which I had planned to have in a salad.  I whipped this out of my mom’s refrigerator, found a few largish courgettes (baby marrow) and using my Gefu Spirelli (Spiraliser), I crafted noodles out of it.  Ordinarily,I would have stir fried the baby marrow noodles with onion, fresh garlic and cumin and mixed the chicken and mushroom into it.  Today I craved something different…

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Creating the sauce was relatively simple and one that I am used to making with a combination of coconut cream, herbs and spices.  This time around I used a preservative and sugar-free green curry paste to give the sauce a spicy taste and combined with a quick braise in coconut oil and allowed to thicken on the stove top, combining all the ingredients together presented a fine tasting creamy and saucy pasta dish.  For a milder cream-sauce, a saute of onions, combined the coconut cream and fresh lemon juice and lemon zest, will turn out a fine lemon cream pasta sauce.  Actually the sauce may be tempered to suit your taste, so cart blanche rules in seasoning and flavouring this to individual tastes.

Ideally, I would use the coconut cream that settles at the top of home made coconut milk.  I didn’t have any and used the cleanest health- store-bought coconut milk I could find – which is free of sugar and preservatives.  This I had left in the refrigerator a few days ago, I opened the can, drained off the milk and used the cream that had settled at the base of the can.

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This is an easy to prepare recipe, but takes a bit of time, however, the end result is worth it and is a nice replacement when you are really craving a creamy pasta –  with room for improvising and personalising based on individual requirements.  It can be used for lamb or beef too and herbs and spices may be added as desired.
PS.  The “pasta” twirled around my fork while eating :)


300g chicken breasts, cut into bite-size pieces

150g mushrooms, sliced

2-3 spring onions finely chopped

1 small onion

coconut oil, ghee or extra virgin olive oil as required

Himalayan or sea salt

Black pepper

freshly ground garlic to taste

* preservative or sugar free fish sauce or coconut aminos to create a stir fry flavour

2 tblsp preservatives and sugar free green curry paste

1/4 cup coconut cream

Courgette/Baby marrow “pasta” from 2-3 baby marrows

Cherry or rosa tomato’s, halved

Fresh Italian flat leaf parsley

Additional herbs and seasoning as required

Here’s How

  • Prepare the chicken and mushroom with oil of choice, onion, garlic, chicken, mushrooms,  spring onions and seasoning as preferred,  and keep aside.


  • To create the creamy sauce, add 1 tablespoon of coconut oil to a pan and heat.  Add in the green curry paste and saute for a few minutes.  Then add in the coconut cream and allow to thicken briefly.


  •  Add the baby marrow noodles and parsley to the pan and toss in the sauce. Cook for another 3 minutes or until just tender. Taste the sauce and add additional seasoning if desired.


  • Add the tomatoes, mushrooms and chicken to the pan and toss to combine. Serve as preferred.

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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