I have been trying out a lot more vegetarian recipes at the moment, purely to try out some different ingredients expanding my knowledge of the different flavours created from them. In this pasta dish I wanted to try out different textures, using food that I have never used together before. I wanted to do a traditional penne dish, using white wine to enhance the flavour and different vegetable to change up the texture. To do so I used mushrooms for their softness, and green beans for a slight crunch. I also used pine nuts to add something a bit different, which also made the dish look quite intriguing. My love of cooking seems to be getting more and more apparent in my everyday life, and I cannot wait to make and share all the scrumptious things floating around my mind as we speak. 
Veggie Pasta 
Ingredients (serves 4):

onion finely chopped // 2 garlic gloves crushed // 2 large portobello mushrooms washed and chopped // 200g green beans both ends cut off and sliced in half // juice of 1 lemon // 4 cardamon pods // 200ml white wine // 300ml double cream // 50g toasted pine nuts // 4 bay leaves // 1.5 tsp ground cumin // 1tsp turmeric // 1tsp mixed spice // handful finely chopped parsley // 50g parmesan plus extra to finish // seasoning

To start, heat a good helping of olive oil and a knob of butter in a good dish. Keep on a medium heat until the oil starts to bubble. Add the onion and garlic and coat in the oil. Keep stirring the onions until they start to become soft and golden. Move the onion to the outside of the pan, and add the mushrooms and green beans. Stir all together and add about a 1/4 of the white wine. The mixture should sizzle slightly. Then, add the bay leaves, cardamon pods, turmeric, mixed spice, ground cumin, and some seasoning. It should smell extremely fragrant, so just keep mixing until the mushrooms start to become soft. 
This is the perfect time to start boiling the water for the pasta. Add enough salt to the pan so that it would taste like sea water. Add the pasta and let it begin to cook. 

Add the rest of the wine, as well as the lemon juice. Turn the heat down to low and cover. It should simmer for about 10 minutes. 
After 10 minutes, remove the lid and give it a good mix. Add the double cream, seasoning, parsley and 50g parmesan and stir. Let the creamy mixture heat through. By the time this is done the pasta should be cooked. Drain thoroughly. 

Once the pasta is drained, add it to the sauce and stir thoroughly. Serve in warm pasta dishes, and top evenly with pine nuts and parmesan. 
Bon Apetit! 



– have a great Tuesday –

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