The toppings are also very important for the taste because
they add a great flavor to your dish, especially when you use toasted nuts or
seeds. That’s why I would never omit them. I like toasted pine nuts best, but I
also use cashew nuts, pecans, sesame seeds, sunflower seeds or pumpkin seeds.
Not only they taste delicious but nuts and seeds are also healthy!
This recipe not only tastes delicious with regular pasta, but
also with ravioli or gnocchi.
Whenever I make ravioli or gnocchi, I usually prepare a bigger amount and then
freeze it in batches. I think it’s really handy if you always have some
homemade food in stock.
Zutaten
- 14 oz (gluten-free) pasta of choice (400 g)
- 3 tbsp olive oil
- 1 onion chopped
- 3 cloves of garlic minced
- 14 oz mushrooms (400 g) sliced
- 10,5 oz baby spinach (300 g) fresh
- approx. 1/2 cup vegetable broth (or plant-based cream*)
- 1-2 tbsp soy sauce (optional)
- salt & pepper to taste
- 2 tsp lime juice (optional)
- parsley chopped (optional)
- yeast flakes or vegan parmesan (optional)
topping:
- 5 tbsp pine nuts
Anleitungen
- Cook the pasta in salted water according to the package instructions.
- Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside.
- Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.
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full recipe : biancazapatka.com
