Ingredients:
- spaghetti – 70 g;
- pine nuts and almonds - 2 tbsp. l.;
- fresh tomatoes – 2 pcs.;
- garlic – 2-3 cloves;
- fresh spinach – 2 handfuls;
- refined vegetable oil – 1 tbsp. l.;
- ground pepper and salt to taste.
The ingredients provided are enough to prepare two servings of the dish.
Cooking method:
- Tomatoes are peeled. To do this, scald them with boiling water and then immerse them in very cold water for a minute. The peeled pulp is cut into pieces.
- Next, add oil to a hot frying pan and fry, stirring occasionally. Squeeze out 2 cloves of garlic, add salt, pepper, and mix.
- Spinach is torn by hand or coarsely chopped, since as a result of even quick frying it is greatly reduced in volume. You can leave some fresh to decorate the finished dish.
- Add the spinach to the tomatoes and continue to fry over medium heat, stirring occasionally, for two minutes.
- This is how the sauce will turn out.
- Add boiled spaghetti. Be careful - the pasta must not be boiled under any circumstances.
- Stir in a frying pan with the sauce, let simmer for another two minutes under the lid on low heat so that the spaghetti is saturated with the tomato-garlic aroma. Place the dish on plates, sprinkle with nuts (almonds must be crushed a little first) and fresh spinach (optional). Diet vegetarian spaghetti sauce is ready.
A little secret: the original recipe for the dish calls for only pine nuts, but you can add others depending on your taste preferences. For variety, instead of fresh tomatoes, you can use oil-dried ones. The sauce goes well not only with spaghetti, but also with penne. This is pasta with the edges cut diagonally. To cook spaghetti properly, place it only in boiling water. After lowering the spaghetti, you need to increase the heat, bring to a boil and reduce the heat. Take a large saucepan with a thick bottom (for 100 g of pasta, 1 liter of water). Do not cover with lid during cooking.
Expert opinion
Certified nutritionist. 5 years of experience.
Nutritionist advice. Spaghetti pasta should be whole grain or durum wheat. The most important thing is not to exceed the cooking time indicated on the product packaging. In this case, we will get a healthy dish with a low glycemic index. You need to add salt at the very end so as not to spoil the taste. The dish can be varied with mushrooms or a small amount of quality Parmesan. One serving of prepared spaghetti should contain no more than 1 tsp. nuts
In balanced diets, it is better to include such products in the menu in the first half of the day.
Pasta and other pasta dishes are loved not only in Italy, but also in our country. Surely, even after switching to a vegetarian or vegan diet, you will not give up spaghetti! But the old approaches to pasta - adding meat, fish, seafood or canned tuna - of course, are no longer suitable. Vegans do not use cheeses, such as Parmesan, which is traditionally served with Italian dishes, including pasta. What to do?!
Don't worry: if you've moved away from the usual spaghetti condiments - which include meat and dairy products - then the options are not less, but more! After all, vegetables and soy products are at your service, and you are free to experiment with all this wealth. Switching to veganism is just that “magic kick” that can awaken in you, the “ordinary vegan,” if not a chef, then certainly a person who approaches cooking with a sparkle. Out with the ordinary, let's experiment!
1. “Meat” mushroom sauce
Mushrooms are an excellent substitute for meat in cooking and are filling. Of course, mushrooms are initially present in many Italian pizza and pasta recipes - here we, vegetarians, generally do not go far “from the truth”.
To prepare homemade “meat” mushroom sauce, we need several ingredients, the main ones being good tomato sauce, ketchup or tomato paste. It's better if it's an organic product! You can also use homemade marinara sauce for the base - it’s also easy to learn how to make. Add 1 kg of chopped mushrooms, a quarter of finely chopped onion and a pinch of cloves and/or chopped garlic to the sauce. Fry over medium heat for 10 minutes. Then reduce the heat to low and simmer for another 5 minutes. By the way, you can add Italian spices - oregano or basil (a pinch, no more).
This sauce is ideal served with whole grain pasta, brown rice noodles ("Chinese"), sprouted grain pasta, or quinoa noodles.
If you have a spiralizer (also known as a “spiral cutter” - a kitchen tool for making noodles from vegetables), then you can make homemade noodles - for example, from sweet peppers or potatoes! However, you can prepare vegetable “pasta” without a spiralizer, using a potato peeler or multi-knife (although this will not be as convenient and easy).
2. Bolognese sauce - to the studio!
Tip of the Day: A vegan version of Bolognese sauce will add a truly amazing flavor to any pasta dish! In this sauce, hot peppers, onions and garlic set the tone - maybe not the best combination for a romantic dinner, but certainly not the last option for a hearty lunch. Both regular pasta and brown rice spaghetti are good with Bolognese sauce. This sauce is perfect to add fresh artichokes, olives and other fresh vegetables. Who said pasta is boring and tasteless?!
3. Hello carrots
Carrots or pureed pumpkin will not only add a fresh flavor to spaghetti sauce, but will also increase the fiber content, vitamins A and C, and add thickness to the dish, which is often needed.
Eating root vegetables is one of the best options for getting complex carbohydrates! Therefore, use a generous hand to replace unhealthy meat and cheese in pasta dishes with tasty plant ingredients: for example, carrot rings, cubes of sweet potato or beets, pumpkin puree and other seasonally available root vegetables.
4. Cheesy taste, but no cheese!
To give the sauce an extra cheesy flavor, use... nutritional yeast - 100% vegan. Nutritional yeast is not “active”, so there is no need to worry about digestive problems even if you are intolerant to regular yeast. Nutritional yeast is rich in B vitamins, especially B3, B5, B6 and (warning!) B12. In addition, nutritional yeast is a source of complete protein (with all the necessary amino acids), and if you are not losing weight, then this is a wonderful way to additionally “charge” the paste with protein!
There are also store-bought and homemade varieties of Parmesan, including 100% vegan Parmesan made from almonds and Brazil nuts. Still not sure that “ordinary” pasta can be a gourmet dish?!
5. Ethical (and ethnic!) hot sauces
If you don't mind eating something spicy and are partial to Indian cuisine, why not diversify your boring pasta with Indian sauces? It works flawlessly. You can buy ready-made curry in the supermarket, or, having spent very little time and effort, prepare a completely “Indian” sauce at home - using chili flakes or powder, or ready-made garam masalas and cumin - all these ingredients can be easily purchased at any vegetarian store .
Tip for a snack: try making the sauce with coconut milk instead of water. This will give the dish body and make the taste richer.
In general, pasta is not boring! Just remember that switching to vegetarianism or veganism is not a diet restriction, but a reason to use your imagination and eat more fresh vegetables and other healthy and ethical products!
It can be prepared very quickly and often from available ingredients. If in the off-season and winter you want nourishing options (and there are a million of them), then in the summer the soul asks for light, vegetable ones with fresh herbs. In addition, in hot weather, pasta goes well cold. We have collected 10 recipes for vegetarian and vegan pasta, each of which can be further improved to suit your taste and taking into account your own beliefs - whether you add cheese or jamon brought from vacation.
Capellini with broccoli and garlic
INGREDIENTS (for four):
1 pack of capellini
head of broccoli
a couple of garlic cloves
salt, spices to taste
PREPARATION:
Bring water to a boil, add salt and fresh garlic. Add the capellini to the pan and cook for 1 minute.
Divide the broccoli into florets, add to the pasta and cook for another 2 minutes until tender.
Drain and serve with some garlic and seasoning to taste.
If you don’t have capellini on hand and you’re too lazy to run to the store for this type of pasta, replace it with any other one. In this case, at the first stage of preparing the dish, you need to increase the cooking time by checking the instructions on the packaging of your pasta.
Cold pasta with sesame oil and sweet pepper
INGREDIENTS (for two):
pasta to taste
2 tbsp. l. sesame oil
soy sauce
½ tsp. cayenne pepper
1 red pepper, cut into strips
1 bunch of cilantro
PREPARATION:
Cook pasta according to package instructions.
Mix it with sesame oil, soy sauce and cayenne pepper.
Add chopped red pepper and cilantro, stir again.
Cover the pasta and refrigerate for at least 1 hour. Serve cold.
Pasta with pesto and spinach
INGREDIENTS (for two):
pasta to taste
175 g of nuts: both walnuts and pine are suitable
125 g basil leaves
3 cloves garlic
2 tbsp. l. hard goat cheese, grated
200 ml olive oil
4 large handfuls of spinach
PREPARATION:
Grind nuts, basil, garlic, cheese and olive oil in a blender.
Sauté the spinach in a frying pan using a couple of tablespoons of water instead of oil.
Add pesto to the pasta (start with three tablespoons - go according to taste) and spinach, serve. Store the remaining pesto in the refrigerator, where it will easily last up to two weeks, but we bet you will eat it much sooner.
Pasta with goat cheese and mushrooms
INGREDIENTS (for two):
pasta to taste
1 tbsp. l. olive oil
3 tbsp. l. dry white wine
150 ml vegetable broth
100 ml cream (or 250 ml cream,
if you don't use vegetable broth)
110 g goat cheese
1 small bunch of fresh parsley
200 g of your favorite mushrooms
dried rosemary, basil and thyme
1 clove of garlic
salt and pepper
PREPARATION:
Saute the mushrooms and prepare the pasta according to package directions.
Combine olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer over low heat until the liquid has reduced by half.
Add parsley, goat cheese, salt, pepper and garlic.
Continue cooking, stirring frequently, until the sauce is thick and smooth.
Add herbs to the sauce, mix with mushrooms, place on pasta and serve immediately.
Pasta with pumpkin and sage
INGREDIENTS (for four):
pasta to taste
3 cloves garlic, minced
½ onion diced
2 tbsp. l. olive oil
120 ml vegetable broth
120 ml soy milk (or any
vegan milk replacer)
360 ml pumpkin, brought to the consistency of puree (you can use canned or fresh, but you will have to prepare it in advance)
1½ tsp. dried sage
salt and pepper to taste
chopped walnuts or cedar
nuts (optional)
PREPARATION:
Prepare pasta according to package directions.
Fry garlic and onion in olive oil. Reduce heat to low and add vegetable broth, soy milk, pumpkin and sage to pan. Simmer for 8–10 minutes.
Add salt, pepper and nuts. Stir, remove from heat and serve the sauce along with the pasta.
Asian style curry paste with vegetables
INGREDIENTS (for two):
pasta to taste
2 tbsp. l. olive oil
1 green pepper, chopped
into thin strips
1 onion, finely chopped
2 cloves garlic, minced
chili sauce with garlic, to taste
3 tbsp. l. curry powder
2–3 tbsp. l. soy sauce
PREPARATION:
Cook pasta according to package instructions.
Fry onion, bell pepper and garlic in olive oil until soft, add chili sauce and mix well.
Reduce heat and add soy sauce and dry curry to vegetables. Simmer a little so that the sauce thoroughly saturates the vegetables.
Stir vegetables and pasta and serve.
Pasta with avocado and tomatoes
INGREDIENTS (for two):
pasta to taste
1 medium tomato, diced
1–2 green onions, finely chopped
1 large ripe avocado
¼ teaspoon finely grated garlic
juice from ¼ lemon
salt and pepper to taste
PREPARATION:
Prepare pasta according to package directions. Before draining it, save about a glass - the liquid will be needed to regulate the thickness of the sauce.
Mash the avocado in a bowl, add garlic and lemon juice, salt and pepper. Mix well.
Add some of the remaining pasta cooking water to the sauce. Mix the resulting sauce with tomatoes, green onions and pasta.
Tagliatelle with caramelized
onions and yogurt
INGREDIENTS (for two):
146 g tagliatelle
425g onion (about 4 medium onions), thinly sliced
2 tbsp. l. olive oil
1 bay leaf
1 cinnamon stick
1 clove garlic, minced
50 g Greek yogurt
1½ tbsp. l. milk
2 tbsp. l. chopped fresh dill
15 g butter
¼ tsp. ground cayenne pepper
feta cheese for serving
PREPARATION:
Place the onion, olive oil, bay leaf and cinnamon in a heavy-bottomed frying pan. Simmer over medium heat, stirring until the onion turns golden, add the garlic and cook for another 2 minutes.
Add a little water to the pan, cover with a lid, reduce the heat to low and leave to simmer for about half an hour - until the onions are caramelized. Make sure that the water evaporates and the onions do not burn. At this point, if the onions are not caramelizing well, you can add a teaspoon of sugar and lemon juice to remove any excess sweetness.
Evaporate excess liquid from the pan.
Boil the pasta. When almost ready, add yogurt and milk to the pan with the onions. Heat but do not bring the sauce to a boil.
Mix pasta and onion, add fresh dill.
Melt butter in a frying pan and add cayenne pepper, cook for 20 seconds.
The word "pasta" means "dough" in Italian. Real pasta is made from durum wheat. It is believed that finished pasta should not be completely soft - in Italian this is called al dente (literally - “to the tooth”). We offer you a selection of ethical recipes.
Pasta with sweet onion and eggplant sauce
To make this pasta you need 10 ingredients. Sweet onions and creamy eggplant sauce give it an unusual taste. Of course, it's completely vegan!
Ingredients:
For pasta:
- 1 medium sized eggplant
- a little olive oil
- 1.5 onions, cut into thick rings or half rings
- 300 g pasta
- 3-4 tablespoons nutritional yeast
- 1 3/4 cups plain almond milk
- 1-2 teaspoons garlic powder
- 1 tablespoon cornstarch
- sea salt to taste
For the sauce:
- 1/4 cup breadcrumbs;
- 1 tablespoon olive oil (or any other vegetable oil)
Preparation:
1) Cut the eggplants into slices approximately 1.5 cm thick, rub with salt on both sides. Drain in a colander and rinse with running water.
2) Heat a frying pan with 1 tablespoon of oil over medium heat and fry the onion for 10-12 minutes. Then remove the onions from the pan.
3) Preheat the oven. Meanwhile, place the pasta in a saucepan with 0.75 liters of salted water and bring to a boil. Next, cook them following the directions on the package. Drain in a colander.
4) Place the eggplants on a baking sheet and bake on the top rack of the oven for 3-4 minutes on each side. Then remove them from the oven and wrap them in foil for 5 minutes.
5) Remove the foil, peel the skin of the eggplants and place them in a blender along with the almond milk, yeast, starch and garlic powder. Add salt to taste, then whisk until smooth.
6) Reheat the pan. Pour in the eggplant sauce and stir for 5 minutes until it thickens.
7) Fry the breadcrumbs in a small saucepan with 1 tablespoon of oil.
8) Mix pasta with eggplant sauce and half the onion. Sprinkle the remaining onion and breadcrumbs on top. Done, ready to serve!
Vegan Red Pepper Pasta
Ingredients:
For pasta:
- 400 g pasta
- 2 red bell peppers
- 2-3 tablespoons olive oil
- 2 finely chopped onions
- 4 cloves garlic, finely chopped
- sea salt and ground black pepper
- 1.5 cups almond milk
- 1.5 tablespoons cornstarch or other thickener
- red pepper flakes (optional)
For serving:
- vegan parmesan
- finely chopped parsley or basil
Instructions:
1) Preheat the oven to 260 degrees and bake red peppers on a baking sheet for 25-30 minutes. Wrap in foil for 10 minutes, then remove the foil and remove the skin, seeds and stems.
2) Cook the pasta, pour olive oil and cover with a towel.
3) Fry the onion and garlic with 2-3 tablespoons of oil over medium heat until golden brown, season with salt and pepper and stir.
4) In a blender, puree onion, garlic, red pepper, almond milk, nutritional yeast and starch until smooth. Add salt, pepper and other spices as desired.
5) Pour the sauce from the blender back into the pan and stir over medium heat until it thickens. Then add the pasta to the pan and stir.
6) Serve with vegan parmesan, red pepper flakes, parsley and basil.
Pasta with asparagus and lemon
Ingredients (for 2-3 servings):
For pasta:
- 1 bunch of asparagus
- sea salt and black pepper
- 2 lemons
- olive oil
- 3-4 large garlic cloves, minced
- 5 cups pasta
- 2.5 cups almond milk
- 3-4 tablespoons wheat flour
- 1-2 tablespoons nutritional yeast
Preparation:
1) Preheat the oven to 200 degrees. Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper; top with a few lemon slices and bake for 20-25 minutes. Then remove from the oven and cut the asparagus into 3 pieces.
2) Bring a saucepan of salted water to a boil and at the same time heat 3 tablespoons of oil in the pan. Fry the garlic in oil, add 3 tablespoons of flour, stir and after 30 seconds pour in 1/2 cup of almond milk. Meanwhile, place the pasta in a saucepan and cook according to package instructions. Drain in a colander.
3) If desired, blend the sauce in a blender or use an immersion blender. Add yeast and another pinch of pepper. if the sauce is too thin, add more flour or starch. Season to taste, then simmer briefly in the pan to thicken.
4) Add the juice of half a lemon to the sauce, then stir and add 3/4 of the chopped asparagus.
5) Divide the pasta and sauce among 2-3 plates and top with the remaining asparagus. Serve with a wedge of lemon and vegan Parmesan cheese.
Pasta with garlic and fried tomatoes
Ingredients:
- 3 cups small tomatoes, halved
- 300 g pasta
- olive oil
- 2 medium onions, diced
- 8 large garlic cloves, minced
- sea salt and black pepper
- 3-4 tablespoons flour (or other thickener)
- 2.5 cups almond milk (or 1.5 cups almond milk and 1 cup vegetable broth)
Preparation:
1) Preheat the oven to 200 degrees. Toss the tomatoes with a little oil and sea salt, place them cut side up on a baking tray lined with baking paper and bake for 20 minutes.
2) Cook pasta according to package instructions. Drain the water.
3) Prepare the sauce. Fry the onion and garlic in 1 tablespoon of oil, add a pinch of salt and black pepper and stir. Continue frying for 3-4 minutes.
4) Add 3-4 tablespoons of a thickener (such as flour), then gradually pour in the almond milk (and vegetable broth, if you choose to use it), stirring constantly. Bring to a boil and cook for another 4-5 minutes until the sauce thickens. Add a little more vegan parmesan if you like. If necessary, you can use a blender to make the mixture completely homogeneous.
5) Add seasonings to taste, then combine the sauce with the pasta and roasted tomatoes. Stir again. Serve immediately, garnished with herbs and/or vegan Parmesan.
"Fast" pasta
This pasta is wonderful because it is cooked in one large pan. Fast and tasty!
Ingredients:
- 300 g pasta
- 1/2 small eggplant, diced
- 2 cups chopped mushrooms
- 3 cloves garlic, minced
- 1.5 cups tomato sauce (such as vegan marinara sauce)
- 2 glasses of water
- 2 teaspoons sea salt (or a little more)
- 1 teaspoon ground black pepper
- fresh herbs (optional, to garnish the dish)
Preparation:
1) Place the eggplants in a colander and sprinkle with salt (this is done to draw out excess moisture from them). Wait 20-30 minutes, then rinse with running water and dry.
2) Heat a large saucepan with 2-3 tablespoons olive oil over medium heat and saute the eggplant and garlic with 1/2 teaspoon salt for 3-5 minutes. Then add the mushrooms and fry for another 2 minutes. Remove the mixture from the pan.
3) Place the pasta in the pan, add water, tomato sauce and the remaining garlic. Season with salt and pepper, then bring the mixture to a boil, cover and simmer (on average this takes about 10 minutes).
4) Remove from heat and add mushroom and eggplant mixture. Garnish with herbs and serve.
"Tri-color" paste
This paste has a “telling” name because it has really cheerful colors: yellow, red and green.
Ingredients:
- 1 carrot
- 1 medium zucchini
- 60 g pasta
- 1/3 cup tomato sauce
- 3 tablespoons crushed tomatoes
- vegan parmesan and basil (optional)
Preparation:
1) Boil pasta according to package instructions. Drain in a colander, but do not drain the water.
2) Peel the zucchini and carrots and cut them lengthwise into thin strips.
3) Heat the tomato sauce and tomatoes in a saucepan over low heat. If the mixture is too thick, add a little water.
4) Cook zucchini and carrots in pasta water (3-4 minutes).
5) Add pasta and vegetables to the sauce, stir, garnish with permesan and basil and serve.
Pasta with spinach and mushrooms
Ingredients:
- 500 g boiled pasta
- 2 tablespoons coconut oil
- 250 g chopped champignons
- salt and pepper to taste
- 2 tablespoons olive oil
- half a medium sized red onion, sliced
- 5 cloves garlic, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/2 glass white wine
- 3 large handfuls of spinach leaves
- additional: 1/4 cup raw or toasted pine nuts, grated vegan parmesan
Preparation:
1) Melt coconut oil in a large saucepan over medium heat. Fry the mushrooms for 4-5 minutes, season with salt and pepper. Transfer the mushrooms to a bowl and place the pan back on the stove.
2) Heat olive oil in it and fry the onion for 3-4 minutes. Add tomatoes, garlic, salt and pepper and fry for another 2-3 minutes, stirring occasionally. Pour in the wine, add the spinach and wait 1 minute until the leaves are soft.
3) Combine pasta with vegetable mixture and mushrooms. Sprinkle with pine nuts and Parmesan cheese. Serve the pasta hot.
Pasta with pumpkin sauce
And finally - pasta with creamy pumpkin sauce, completely vegan.
Ingredients (for 4 servings):
- 250 g paste
- 1 onion
- 3-4 cloves of garlic
- 2 sprigs sage
- 1 tablespoon olive oil
- 3/4 cup pumpkin puree
- 3/4 cup vegetable broth
- 1/2 cup almond milk
- 2 tablespoons nutritional yeast
- salt and black pepper to taste
Preparation:
1) Cook pasta according to instructions.
2) Meanwhile, chop the onion, garlic and sage. Heat olive oil in a skillet over medium heat. Fry the onion and garlic in it for 3 minutes. Add pumpkin puree, vegetable broth, almond milk, nutritional yeast and half the sage. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently, until sauce thickens slightly.
3) Season with salt and pepper to taste. Combine the sauce with the pasta and stir. Divide among plates and sprinkle each serving with remaining sage.
The selection was compiled by Alina Khomich for the website. Copying text without a direct link to the site is prohibited!
In the understanding of many people, pasta is nothing more than ordinary pasta. And for many, this is their favorite dish. But pasta sold in retail chains is not suitable for all vegetarians, because... contain eggs.
Therefore, today we present step-by-step instructions for preparing vegetarian pasta at home, from which we will prepare a delicious dish - homemade pasta with fresh mushrooms “Champignons”.
Champignon mushrooms are a common product in retail chains, both fresh and canned. In addition, champignon mushroom is a low-calorie product - 27 kcal.
100 grams of champignons contain:
- Proteins – 4.3 g;
- Fats – 1.0 g;
- Carbohydrates – 0.1 g;
A complex of B vitamins, essential vitamins A, E, PP, C, as well as macro- and microelements essential for the body, such as iron, iodine, potassium, calcium, magnesium, sodium, phosphorus, fluorine, zinc.
Vegetarian pasta: preparing the dough
Required ingredients for the dough:
- Wheat flour – 150 grams;
- Sunflower oil (mustard, corn, olive - to choose from) - 2 tablespoons;
- Sea salt – 1/4 teaspoon;
- Purified water – 60 milliliters.
Method for making dough and vegetarian pasta:
1. Pour warm (room temperature) water into a container, add salt, oil and stir gently. Then, gradually (not all at once) add flour and stir the mixture with a spoon or spatula. When the dough has become thick, place it on a floured table and, adding flour, continue kneading with your hands until smooth and elastic.
Since each type of flour behaves differently, the amount of water can be increased slightly. But, the dough should not be very liquid (spread on the table) and should not be very stiff (crumble into fragments).
The finished dough should not stick to your hands, it should be pliable and pleasant for modeling.
2. From the main piece, cut off a small part, roll it into a long, thin tube, 0.5 centimeters in diameter, cut the pasta, 2.0 centimeters long, and place it in one layer on a cutting board sprinkled with flour. This is how we use up all the dough. Cover the pasta with a towel or napkin to prevent it from drying out.
Ingredients required for the sauce:
- Fresh carrots – 40 grams;
- Butter – 40 grams;
- Champignon mushrooms – 80 grams;
- Purified water – 100 milliliters;
- – 1/4 teaspoon;
- Dried herb “Oregano” – 1/4 teaspoon;
- Dried herb “Basil” – 1/4 teaspoon.
Method for preparing the sauce:
- Peel the carrots, grate them on a fine grater and simmer in butter in a frying pan;
- We wash the mushrooms, peel them, chop them finely and send them to stew with the carrots. Add water, salt, seasoning, herbs and simmer for 5 minutes on a burner at moderate temperature. The moisture should not evaporate from the gravy.
Ingredients needed to make vegetarian pasta:
- Purified water – 800 milliliters;
- Sunflower oil – 1 tablespoon;
- Sea salt – 1/2 teaspoon;
- Bay leaf – 1 piece;
- Butter – 10 grams.
Method for preparing pasta:
- Pour water into a saucepan, add sunflower oil, salt, bay leaf and set to boil on the burner;
- When the water boils, add the pasta to it and cook until tender for 5 minutes;
- Place the finished pasta in a colander, let the water drain, transfer them to a saucepan, add butter and place on a hot burner, heat slightly;
- Place the hot pasta on a plate, place the mushroom sauce on top of the pasta and garnish with herbs to your liking.
Our delicious pasta (pasta in Italian) is ready.
The above ingredients make two servings.
Have a nice meal, friends!
Larisa Yaroshevich's recipe
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