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- Organic pasta (I used Rigatoni)
- Organic Olive Oil
- Garlic
- Ginger
- Salt
- Organic broccoli
- Organic mushrooms (I used Crimini)
- Vegan Shrimp (I used Vege USA/Vegetarian Plus)
- Organic coconut oil
- Start cooking the pasta. I like to add a little salt to the water.
- In a large frying pan (or wok) over medium heat, add the (frozen) vegan shrimp and a good amount of coconut oil (to taste). Fry until well-cooked, or crispy if you prefer. When done, chop the vegan shrimp into small pieces and set aside in a bowl.
- Add a few tablespoons of olive oil to the pan, and then saute some garlic and ginger over medium heat until garlic turns brown. Put the oil aside, but leave a little in the pan.
- Add the broccoli and saute (add more oil, garlic, and ginger if necessary)
- Once broccoli is mostly cooked, add the mushrooms and saute.
- When the pasta is done, strain it, then add to the pan.
- Add the oil and vegan shrimp to the pan and mix everything well. If necessary, sprinkle salt to bring up the flavor.
