Spicy fusilli with mushrooms, tomatoes and vegetables

Ingredients for 2 servings:

• 270 g water
• 2 tsp, crushed broth powder (mushroom bouillon, granules)
• 100g fusilli
• 120 g king oyster mushroom(s)
• 150 g tomatoes
• 2 small spring onions
• 2 peppers, green, mild
• 2 peppers, red, mild to medium hot
• 3 tbsp extra virgin olive oil
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 50 g cooking water (from the pasta)
• 1 tsp nutmeg, freshly grated
• 1 tsp, heaped basil, dried
• 15 g ginger
• 10 g garlic clove(s)
• 2 tbsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• e.g. pepperoni threads
• 40 g almonds, in pieces

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A juicy vegetarian main course that even non-vegetarians will enjoy.

Bring the water to a boil. Dissolve the mushroom stock powder in it, add the fusilli, and cook for 2 minutes according to the package instructions. Strain, reserving the pasta and stock. For the filling, clean the king oyster mushrooms and cut them into approximately 6 mm cubes. Wash and peel the tomatoes, quarter them lengthwise, and remove the green and white parts and the seeds. Cut the quarters crosswise into thirds. Cut the washed spring onions crosswise into approximately 1 cm thick pieces. Remove the stems from the washed peppers and halve the peppers lengthwise. Remove the seeds and white parts. Cut all halves lengthwise into thin strips. Cut three halves crosswise into small pieces and use the remaining two halves for garnishing. Heat the olive oil in a pan, add the king oyster mushrooms, and sprinkle with the mushroom stock powder. Reduce the heat and simmer for 2 minutes. Deglaze with the pasta stock. Mix in the nutmeg and basil. Add the tomatoes, spring onions, and chili peppers and mix well. Peel and finely grate the washed ginger. Squeeze the peeled garlic and simmer with the ginger for 1 minute. Stir in the fusilli and simmer with the lid on until almost all the liquid is absorbed. Then drizzle with the balsamic vinegar in the pan and garnish with the chili pepper strands. Divide among serving bowls, sprinkle with blanched almonds, serve as a main course, and enjoy.