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Cozy on up to this exuberant twist on noodles and broth. Every spoonful is sure to be vibrant, thanks to fennel, carrots, and radicchio, among other herbal fixings like paprika and turmeric. One color that shines above the rest is green—there's three full cups simmering in the pot, but choosing which varietals is up to you.

This recipe was inspired by a recent mushroom foraging trip in California made by avid plant home-cook and Sakara Wellness Coach, Sasha Pagni. You can add any mushrooms you prefer, but this rendition prioritizes satiation with "meaty" types like oyster, chanterelle, and shiitake. If you're an avid shroom lover, opt out of the traditional vegetable broth and invest some time in brewing the highly medicinal Magic Shroom Broth as your base for this dish. You'll reap the benefits from minerals like iodine, selenium, and zinc in the nettles and kombu, while supporting your adrenals and HPA axis with reishi and astragalus. 



Serves 4-5

  • 8 ounces pasta of choice
  • 2 cups chopped celery
  • 1 cup sliced fennel
  • 4 cloves garlic
  • 2 inch piece of ginger, diced
  • 2 tablespoons extra virgin olive oil
  • 1 cup green onions, chopped
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery seed
  • 1 tablespoon sea salt
  • 2 teaspoons tamari or coconut aminos 
  • 6 cups Magic Shroom Broth (or any vegetable broth)
  • 2 cups water
  • 2 cups chopped carrots
  • 1 tablespoon apple cider vinegar
  • 1 sprig of rosemary
  • 1 cup chopped parsley
  • 1 bay leaf
  • 3 cups of mushrooms, sliced in bite-sized chunks (suggested: oysters, shiitake, chanterelles) 
  • 3 cups greens (suggested: kale, radicchio, bok choy)
  • Pepper to taste


  1. In a large pot, heat the olive oil over medium. Once warmed, add 1 cup of the chopped celery and 1 cup of fennel, cooking for 5 minutes, stirring occasionally. 
  2. Add in the garlic, ginger, and ½ cup of the green onions, cooking for another 5 minutes. 
  3. Add paprika, turmeric, garlic powder, celery seed, and sea salt to the pot, stirring until the vegetables are covered. 
  4. Add in tamari, broth, water, carrots, apple cider vinegar, rosemary, ½ cup of parsley, bay leaf, and mushrooms. Cover with lid, turn down the heat to low and cook for 25 minutes. If liquid begins to evaporate, add additional broth or water. 
  5. In a separate pot, fill with water and bring to a boil and cook pasta according to the package instructions.
  6. Once the vegetables + mushrooms have cooked for 25 minutes, remove the bay leaf and add in the remaining 1 cup of celery, ½ cup green onions, ½ cup parsley and cook on low heat for another 10 minutes.
  7. After 10 minutes, add in the noodles, greens of your choice, and salt and pepper to taste.






Filed Under: Recipes

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