Most Swedish students' go-to meal is pasta! It's the first time I've tried cooking pasta (shocking, I know!! But rice or noodles are my typical go-to AHAHA) - but this mushroom, tahini and lemon sauce provides the perfect alternative to a tomato base with a little kick of flavour twist!
INGREDIENTS:
- 100 gm pasta
- 0.5 tsp salt
- 600 gm champion mushrooms, sliced
- 50 ml lemon juice
- 50 ml tahini
- 150 ml vegetable broth
- 2 tsp garlic, minced
- (optional) 200 gm kale
METHOD:
- Bring a pot of water to boil before adding pasta, + salt and boiling (no lid) for 10 minutes, stirring occasionally. Once done, drain and set aside.
- In a large non-stick pan or skillet, saute mushrooms for about 10 minutes (do not add anything - no oil or butter, mushrooms by themselves will release more aroma this way).
- While the mushrooms are cooking, in a separate bowl, combine lemon juice, tahini, garlic and whisk together.
- When the mushrooms are almost done, add half the vegetable broth to the mushrooms, and the other half to the sauce and stir well.
- Add pasta to the mushrooms before pouring the sauce over the top and cooking on medium-low heat until the sauce evaporates to your desired consistency.
For the kale:
- Combine kale, several lugs of olive oil, a generous sprinkle of salt and pepper before roasting in the oven for 10 - 15 minutes at 180 C. Remove and serve with the pasta when done.
Ready to eat!
Comments
Post a Comment