A quick & easy pasta!

Yesterday, I made this quick tasty pasta. The last days, after having a great vacation in Berlin, I wasn’t that creative for my dinners. I made a lot of comfort foods & easy meals too. But yesterday, I had a bit of inspiration & found 1 packet = 500 gr of lovely white-brown loam cave mushrooms. They are grown in the loam caves of Limburg, the region where I am from. This is in Flanders, Belgium.  So, I had to use them, right? So, I made this easy pasta.

MMM,…Don’t you want to dig in?

Recipe: For 3 large portions, with seconds

Ingredients:

400 gr of pipe rigate pasta

4 to 5 tablespoons of home-made red pesto

a fruity evoo

vegan baking margarine

500 gr of blonde brown loam caves mushrooms

2 medium shalots, peeled & sliced thinly

2 fat cloves of garlic, peeled & finely cut up

3 sage leaves, cleaned, torn in smaller pieces

200 gr of smoked bacon lardons ( with no fat attached ) I use Herta.

Allspice= Jamaican pepper  :1/2 teaspoon ground up into a fine powder

Maldon sea salt

Yummy!

Blonde-brown loam cave mushrooms!

Method:

1. First, clean your mushrooms with a mushroom brush, until all the dirt has been removed, cut the bottom end of where the roots are & the dirt. Slice into pieces, not too thin!

2. Bring a large cooking pot to the boil & boil your pasta according to the package. I always add a bit of sea salt to the pot & some olive oil, a fruity one. Drain well & keep warm. Add now, 3 to 4 tablespoons of your home-made red pesto to the pasta & mix well. Keep warm.

3. In the meantime, fry your garlic, shalots & sage together in vegan baking margarine until  browned & ready to eat. Season with grounded Jamaican pepper & sea salt too. Taste! Stir a lot. Add this to the pesto pasta pot & stir well. Place the fitting lid back on the pasta pot. Also, at the same time, in another pan, add some vegan margarine & let it melt on a higher heat. Add your mushrooms, in 2 batches, to the hot frying pan. Fry with a lid on for a few minutes & then, take the lid off & let the moister out & cook it off. Stir a lot & season with Jamaican pepper & at the last stage, just before they are ready & juicy, a bit of the sea salt. Do the same with the second batch of the sliced mushrooms. When all the moister is gone & evaporated, add mushrooms to the pesto pasta pot & mix carefully. Taste! You must taste the mushrooms, the pesto & the rest. If not, add some more seasoning but not too much sea salt. Mingle everything together & serve at once with loved ones!

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You might like:

1.  Pasta with yellow cherry tomatoes, smoked bacon, rocket leaves & home-made red pesto

2. Bagna with warm veal, sage, buffalo mozzerella, rocket leaves & home-made red pesto

3. Fusilli with red pesto, chicken & veggies

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