John Myers
Ingredients for 4 servings:
- 500 g mushrooms, brown, sliced
- 200 g sugar snap peas
- 3 spring onions
- 250 ml Cremefine for cooking
- 2 tomatoes, peeled and diced
- 100 ml white wine
- 50 ml vegetable stock
- salt and pepper
- Piri-Piri
- Pine nuts, roasted
- 500 g pasta (cup pasta or other sauce-absorbing variety)
- e.g. Parmesan, grated
- possibly garlic
- Oil for frying (porcini mushroom oil or other oil to taste)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
vegetarian
First, boil the water for the pasta. Heat some porcini oil (or any other oil you like) in a wok and add the mushrooms. Sauté briefly and stir in the snow peas. When the water boils, stir in the pasta; don’t forget the salt! Sauté the vegetables over high heat so that the liquid from the vegetables evaporates quickly. Top with wine and stock. Add the Cremefine and diced tomatoes and season with the spices. Stir in 2 tablespoons of Parmesan cheese. Set aside some of the green parts of the spring onions for garnish, then stir in the rest, sliced into rings. Drain the cooked pasta and divide portions between warmed plates. Spoon the sauce over the vegetables. Sprinkle with Parmesan cheese, black pepper, pine nuts, and the green parts of the spring onions. Serve with a chilled white wine. If you can’t live without meat, try roasted turkey fillets or crispy fried bacon slices. 410 kcal per serving.
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