How to Make Kale & Mushroom Pasta with Twist for Dinner-Light & Easy скачать в хорошем качестве

How to Make Kale & Mushroom Pasta with Twist for Dinner-Light & Easy

How to Make Kale & Mushroom Pasta for Dinner. Recipe in the description. Fettuccine pasta with Mushroom, Kale and Chili Honey sauce for the perfect light dinner Number of serves: For 2 People 0:00 - Intro 0:21 - Ingredients: Measurements Fettuccine 220 gr Kale 200 gr Shiitake mushrooms 50 gr Chillies 7 gr Garlic 6 gr Honey (two teaspoons) 10 gr Soya sauce 15 ml Sesame seeds 4 gr White wine 40 ml Salt, black pepper To taste Green onion 15 gr Oyster mushroom 80 gr Corn flour 10 gr Vegetable stock About 100 ml Lemongrass 5 gr Method of Cooking: 0:32 - Preparing the Vegetables Cut the shiitake mushrooms into 1/6 pieces (refer to the video for guidance). Break the oyster mushrooms from the steams and if they are big cut them in half. Crush and slice the garlic. Slice the chilis and keep all the ingredients separate. Take the kale from the stems and cut the leaves roughly. Cut the green onion into 4cm pieces. 1:38 - For the Pasta Boil a big pot with salted water for cooking the pasta. 2:05 - Vegetable stock When the vegetable stock is cold, take ½ cup and whisk it with a ½ teaspoon of corn starch. The rest of the vegetable stock heat with lemongrass after breaking the root of it with allow the flavour to come out easier. 2:50 - Preparing the pasta Refer to the video for the right sequence of the preparation Start cooking the pasta in the salted water and put a pan with a lid on the stove on high heat to roast the kale. When the pan is hot, add olive oil and then add the kale, season with salt, and close the pan with the lid. Let the kale steam for a couple of seconds and then open the lid and toss the kale in the pan. When the kale is shrinking in half of the original size, take it to a plate and put back the pan on the heat. Add more olive oil and add the mushrooms and sauté them until nicely golden (about 3-5 minutes). When the mushrooms are almost sautéed to the colour we want, add the garlic, green onion, and the chillies. Give another 1-2 minutes to allow the chillies and garlic to release the flavours and then add the wine. When the wine is evaporated, add the sautéed kale back to the pan and add the stock with the corn starch, honey, and the soya sauce. Let the sauce thicken and reduce a little bit. Taste for seasoning and correct salt pepper if necessary. When the pasta is cooked, strain it and add it straight to the sauce. Toss and let the pasta absorb the sauce and plate. 6:45 - Decorate with fresh basil and sesame seeds. Enjoy. #ThinkOFood #thinkofood #pastaathome #vegetarianrecipes #homecookign