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Pasta with forest mushrooms and brussel sprouts

Thursday October 29th, 2015 by

Pasta with forest mushrooms and brussel sprouts. #vegan #vegetarian #pasta #mushrooms

I broke my computer. More specifically – I flooded it with coffee. Two days of drying and cleaning and the keyboard is irreparable, but it works. Almighty really did a wonderful job. Thank you!

Now only thing I need to do is buy and replace the keyboard in the laptop and next week I should have fully working computer. Temporarily, however, instead of long (or average long) post, a short note about the recipe.

Pasta with mushrooms and Brussels sprouts. I’m discovering the brussel sprouts. After years of overboiled, nasty-smelling mini-cabbages I manage to extract the flavors and aromas, whose existence I didn’t even suspect. I’m adding Brussels sprouts to soups, salads and pastas. I plan casserole, although I’m still wondering on the best companions for Brussels sprouts… We’ll see.

For now, easy and fast – while you can find forest mushrooms.

Bon Appetit!

Pasta with forest mushrooms and brussel sprouts. #vegan #vegetarian #pasta #mushrooms

Ingredients:

30 dag of pasta (I had spelt pasta)

30 dag forest mushrooms – boletes

30 dag of Brussels sprouts

1 tablespoon sesame oil

3 cloves garlic

1 teaspoon powdered ginger

1 tablespoon white balsamic vinegar

1 teaspoon maple syrup

white pepper

0.5 liters vegetable broth

to serve: Parmesan cheese (vegan or plain)

 

Preparation:

  • Boil the broth, add the pasta. Cook for approx. 10 minutes. Drain, keeping rest of the broth.
  • Clean the mushrooms, cut into slices.
  • Warm up the oil in a frying pan, add the mushrooms. Fry for 2-3 minutes, then add chopped garlic, powdered ginger and pepper. Fry the mushrooms until they begin to brown.
  • Brussels sprouts wash, peel and cut into slices along noodle.
  • Add to the mushrooms. Fry for 3-4 minutes, then add the vinegar and maple syrup. Fry for a few minutes to absorb fluids.
  • Brussels sprouts and mushrooms add to the pasta, stir.
  • Add the remaining broth and cook for 2 – 3 minutes.

Serve sprinkled with Parmesan cheese. Bon Appetit!

5 / 5 ( 1 vote )
(Visited 641 times, 1 visits today)
Posted in: No dairy, One-pot dishes, Pastas and noodles, Vegan, Vegetarian Tagged: brussels sprouts, wild mushrooms, pasta, vegan, vegetarian
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