Simple Mushroom Pasta

This is an exceptionally fast and easy dish to make as it requires very little preparation. I have used a vegan organic pasta made from edamame and mung bean, but you can use any type of pasta you like. The benefit of using edamame (soy bean) based pasta is that it has a higher protein content than normal wheat based pasta and cooks much faster (half the time). It is also gluten free which is a benefit for those of you who are wheat intolerant. The brand I use is called "Explore Asia Authentic Cuisine". Their edamame and mung bean fettuccine contains 43g protein/100g of pasta and is very filling.

INGREDIENTS

Ca 150g of pasta

250g mushrooms (chestnut mushrooms used here)

65g mixed salad

1/3 of a large leek (can also use regular onion)

2 garlic cloves

4 to 5 tbsp olive oil

1 tbsp white wine vinegar (or white wine!)

salt and pepper to taste

Begin by boiling water in a pot for the pasta. Once brought to a boil pop the pasta in the pot.

Meanwhile, chop the leek into 0,5cm strips and dice the mushrooms into bite size pieces. Heat up olive oil in a pan and toss the leek and pressed garlic into the pan. Once it starts to sizzle add the chopped mushrooms into the pan. Sauté the mushrooms until they start to get soft. Then add in the vinegar (or white wine if you have that lying about) and stir. Once mushrooms are cooked to your liking, toss in the mixed salad, salt and pepper to taste. Once the pasta is finished mix it in the pan with the mushrooms and plate up!

Tip: for some extra flavour add fresh parsley prior to serving.

This dish can also be made with (soy)cream to get a creamy pasta dish. White wine is preferrable to the white wine vinegar but both work out pretty well. If you decide to give this a bash I recommend adding the cream after you've sautéd the mushrooms. That way they absorb a lot of flavour from the garlic. If you're not vegan, some shaved parmesan on top works out great too.

Enjoy!

#mushrooms #pasta