Baby Tomato Mushroom Pasta

Baby Tomato Mushroom Pasta5/vegan

This Baby Tomato Mushroom Pasta is made with 8 simple ingredients and can be made in less than 20 minutes! Super easy – perfect for busy days you don’t feel like spending too much time in the kitchen. This Baby Tomato Mushroom Pasta recipe is also vegan and gluten free (providing you’re using gluten free pasta – I used yellow lentil spaghetti. My second choice would be spelt spaghetti).

Baby Tomato Mushroom Pasta3/vegan

Now that the weather is getting warmer and warmer, I start eating more and more pasta. Maybe because it reminds me so much of summer. And because making it is so easy, and quick.

Basil and tomato are my pasta synonyms and my fav pasta ingredients. This simple recipe has only tomatoes of the two, but I have my beloved smoked paprika to bring an extra flavour punch to this super delicious meal.

How to make this Baby Tomato Mushroom Pasta

You will literally need 20 minutes to be done with preparation and cooking. First boil the water for pasta and cook it according to the instructions. Prepare the veggies – cut the tomatoes, slice the spring onions and mince the parsley. Next saute the veggies with spices and add the cooked pasta – easy peasy!

Notes

  • My main ingredients in this Baby Tomato Mushroom Pasta are baby tomatoes and mushrooms (obviously) and the dominant spice is smoked paprika but I also made this recipe with eggplant instead of mushrooms and loved it the same.
  • Use any pasta you like – great gluten free versions are rice pasta, legume pasta (lentil, chickpea, black bean and edamame), spelt for wheat free
  • You can use smoked chili instead of smoked paprika for a spicier dish
Preparation time: 20 minutes

Yields: 1 portion

Ingredients

  • (lentil) pasta – use any pasta you like
  • 1/2 cup baby tomatoes – halved
  • 1 cup baby sized button mushrooms
  • 1 tsp smoked paprika
  • Chili to taste
  • 2 spring onions
  • Salt and pepper to taste
  • Extra Virgin Olive Oil
  • 1/2 cup almond cream
  • 1 tbsp shoyu – naturally brewed soy sauce
  • Fresh parsley – minced

Method

  • Saute mushrooms and chopped spring onions on olive oil, with spices. Add pinch of salt and 1 tsp shoyu
  • When mushrooms are starting to soften, add halved baby tomatoes. Then add cream and rest of shoyu.
  • Saute for maybe a minute, until the mushrooms are done, add minced parsley and cooked pasta. Check if it needs more seasoning.


Pasta s mini rajčicama i gljivama

Baby Tomato Mushroom Pasta4/vegan

Super brza pasta – opet! Zašto ne kad je fino i brzo gotovo?!
Kako postaje toplije i približava nam se ljeto, tako mi se sve više jede pasta na sto načina, a osobito ako uključuje svježe rajčice i bosiljak. Ovdje nema bosiljka ali je tu zato dimljena paprika (ili dimljeni čili) za poseban i aromatičan okus.

A ovo vam je i odlično jelo kad vam se ne da biti predugo u kuhinji ili kad doma dođete gladni k’o vuk a ništa nema gotovo. Ovu pastu s Mini rajčicama i gljivama ćete napraviti za čas! Trebat će vam 20tak minuta i već možete navaliti 🙂

Evo i recept da ne dužim 😉


Vrijeme pripreme: 20minuta

Za jednu porciju

Sastojci

  • špageti od leće ili od pira
  • 1/2 šalice cherry rajčica
  • 1 šalica malenih šampinjona
  • 2 mlada luka
  • 1 žličica dimljene paprike
  • Malo čilija
  • 1 žlica Shoyu – prirodno fermentiranog soja sosa
  • Maslinovo ulje
  • Sol, papar
  • Pola šalica bademovog ili sojinog vrhnja

Postupak

  • Pirjati gljive sa začinima i prstohvatom soli na maslinovom ulju, dodati mini rajčice i još kratko propirjati.
  • Kad su gljive omekšale, dodati vrhnje i ostatak shoyu-a. Još kratko propirjati i dodati peršin i skuhane rezance. 
  • Ja još onda dodam malo maslinovog za okus.
  • Uživajte!

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