Dinner in 15 min: Brown Rice Noodles With Asparagus and Mushrooms, Bathed In Walnut-Cottage Cream Sauce


It takes longer to read the title of this post than to whip up this beauty dinner dish. True story.

It took me 15 minutes to make this dish and I was making it up as I went, which leaves me to think you could do it even faster. Nutritious, filling, comforting, creamy.

Is your mouth watering yet? It should.

The base for the sauce is cottage cheese and walnuts, and I beg of you as I always will when it comes to dairy products: Stay away from the low-fat, 0-fat, low-cal, 0% bullshit versions. If you’re too worried about the fat contents then have less of the stuff and have it less often. But really, if you’re going to eat it you might as well eat the real stuff with all its real nutrients, and not the chemical-laden shit. To the cottage cheese and walnuts we will add one clove of garlic and some quality salt.

The asparagus and mushrooms are sauteed on low heat in a little olive oil with a crushed garlic clove. Do not skip out on the garlic! It brings so much flavor you’ll miss it if it’s not there. Worried about this dish turning out too garlicky? Fear not. Garlic is a fantastic antibacterial, antiviral, anti-inflammatory, helps the absorption and circulation of iron in our body, it has cardioprotective elements, and HEADS UP– it helps regulate the amount of fat cells that get formed in our body. Reasons of weight to eat garlic often! (get it?!)

The fact that we’re using brown rice noodles makes this an excellent gluten-free dinner option, though you can use regular whole wheat pasta if that’s what you have in hand.


Quick and Delicious Dinner (makes 2 servings)

1/4 pack of brown rice noodles

8 asparagus stalks, tough fibers shaved off and cut into pieces

2 C mushrooms

1/2 Tbs olive oil

1 crushed clove of garlic

For the Creamy Sauce:

1 crushed clove of garlic

2/4 C cottage cheese

1/3 C walnuts

3 Tbs water

quality salt, to taste (I used Himalayan pink salt)

pepper, to taste

Start by crushing both your garlic cloves. It is recommended to crush the cloves and let them sit while you finish prepping other stuff, because this allows for garlic’s nutrients to surface and be more effective before being exposed to heat.

Place 1/2 Tbs of olive oil in a skillet and warm up gradually, then add the asparagus pieces and saute for 5 minutes. After this time, add in the crushed garlic and mushrooms, and continue to saute for about 5 more minutes, stirring every now and then. While this is going on, begin your sauce.

Take the other crushed garlic clove and place it in the blender with 2/4 C of cottage cheese, 1/3 C of walnuts and 2 Tbs of water. Blend, scrape down sides of the blender, blend again, and add a final 1 Tbs of water if needed for a smoother consistency. Salt to taste.

Remove the asparagus and mushrooms from the heat when they’re done, and prepare the noodles: Simply soak your amount of noodles in boiling water for about 2 minutes, or until they’re as tender as you’d like them. Drain completely and serve on a plate, topped with the asparagus, mushrooms and walnut cream sauce. Sprinkle with black pepper to taste.


How tasty is this cream sauce? Well, I licked the blender blades clean. And that’s all I have to say about that.


One response »

  1. We’re doing this recipe right now, so far so good! We’ll let you know how did it turned out :)

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