Spring Pasta À La Vera
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms, brown, sliced
- 200 g suar snap peas
- 3 spring onion (s)
- 250 ml Cremefine for cooking
- 2 tomato (s), peeled and diced
- 100 ml white wine
- 50 ml vegetable stock
- salt and pepper
- Piri-Piri
- Pine nuts, toasted
- 500 g noodles (cup noodles or other sauce absorbin variety)
- Parmesan, freshly grated
- possibly garlic
- Oil for frying (porcini mushroom oil or other oil to taste)
Print Recipe
Pin Recipe Instructions
- First put on the water for the pasta.
- Heat some porcini mushroom oil (or any other oil!) In a wok and add the mushrooms. Sweat briefly and stir in the snow peas.
- When the water is boiling, stir in the pasta, don`t forget the salt!
- Steam vegetables at high heat so that the liquid that escapes from the vegetables evaporates quickly. Top up with wine and broth. Add the cremefine and diced tomatoes and season with the spices. Stir in 2 tablespoon parmesan! Put some of the green of the spring onions aside for garnish, stir in the rest, cut into rings.
- Drain the cooked pasta and distribute in portions on preheated plates. Pour the vegetables over with the sauce. Sprinkle with parmesan, black pepper, pine nuts and the green of the spring onions.
- Serve with a cool white wine.
- If you can`t get by without meat: fried turkey fillets go well with it or crispy fried bacon slices.
- 410 Kcal per serving
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