Pasta in A Mushroom Sauce with Steamed Spiralised Courgette and Tender Stem Broccoli.

When my ‘to do’ list seems to grow every day (despite my best efforts to get it all done), instead of diminishing, I turn to pasta.

It’s so easy, so versatile … and well …so amenable.

And there’s such a fabulous variety of vegan, and sometimes gluten-free pasta easily available now….here’s the one I used today : gluten-free, green pea pasta, made in Italy.

What could be better?

There’s been a fuss in the UK media lately, because it’s been suggested that we increase our vegetable consumption from 5 portions a day, to 10.  For the sake of our health.  You’d think the sky had caved in the way some people have been talking.   Obviously, for vegans this doesn’t present a problem.  Because we couldn’t really manage without at least 10 portions of fruit and vegetables a day, could we?

So, back to the pasta.  I’ve really been loving how easy it is to make beautiful pasta sauces with vegetables.  I’ve done a few now.

Today, it’s the turn of mushrooms.

But before I go any further, I also want to mention that I’ve got myself a new gadget.  A spiraliser.   And despite my general suspicion of a lot of kitchen gadgets, I think I’m liking this one.

So here is a ‘5 portions of vegetables in one’ quick and easy recipe, that’s full of the joys of spring!

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Pea Pasta in a Mushroom Sauce on a bed of spiralised steamed Courgette served with steamed tender-stem Broccoli, fresh herbs and a handful of rocket.

For 2

Ingredients:  

Mushroom Sauce:

  • 2-3 tbs. good quality olive oil
  • 250 gms. mushrooms (I used chestnut) : roughly chopped
  • 3 garlic cloves:  peeled and crushed.
  • 250ml. non-dairy cream ( I used oat cream)
  • 1 tsp. salt
  • 0.5 tsp. ground black pepper
  • 5 gms. fresh herbs : e.g. basil, chives, parsley :  finely chopped.
  • juice of 1/2 lemon

Everything else:

  • Enough pasta for 2 : 150 gms. ?
  • 1 medium courgette approx. 125 gms. : washed, spiralised or finely sliced.
  • 125 gms. broccoli (I used tender stem) :  washed and prepared for steaming by removing tough stalks, and cutting into evenly sized florets.
  • Salad leaves e.g. rocket : washed and prepared.
  • 5 gms. fresh herbs e.g. basil, chives, parsley : finely chopped for garnish.

Method:

  • In a wide pan, add olive oil and place on a medium-high heat.
  • When the oil is hot, add the roughly chopped mushrooms and sauté for 4 mins.
  • Add the crushed garlic, combine and sauté for 1 minute more.
  • Place the mushrooms, the non-dairy cream, salt, pepper, lemon juice and herbs in a blender.
  • Blitz until smooth.
  • Taste and adjust seasonings.
  • Pour into a deep-sided pan, and set aside.
  • Prepare the vegetables.  If you don’t have a spiraliser, simply slice the courgette finely.
  • Cook the pasta according to instructions.
  • Steam the vegetables for 3-5 mins. until tender.
  • As the vegetables are steaming, heat the mushroom sauce gently until piping hot but not bubbling or boiling.
  • When the pasta is cooked, strain and then add the pasta to the sauce.
  • Combine and simmer gently for 1-3 mins.

Serve immediately, with steamed vegetables and salad.

Garnish with chopped herbs, and optionally, vegan parmesan or nutritional yeast + coarse ground black pepper.

Yes.  it really is that simple to cook a delicious meal…

with  5 of your 10-a-day vegetables  🙂

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Peace

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La Pace

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Enjoy

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