The delicious combination full of power: hemp pasta with mushrooms
A quick and vegan recipe for pasta with fresh chanterelles and vegetables. The perfect power meal for lunch or dinner. Especially during the mushroom season, fresh chanterelles from the local forests make this dish a culinary highlight.
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Overview
Of course, you can also use other edible mushrooms for this delicious menu, although mushrooms and porcini mushrooms are particularly suitable.
The recipe is vegan and not gluten-free. To bring a smoky note to the dish, we use smoked paprika, whose aroma is a little reminiscent of smoked bacon.
- 360 g Hemp original spelt ribbon noodles
- 1 onion
- 200 g chanterelles
- 1 pepper
- 1 courgette
- ½ teaspoon smoked paprika powder
- 1 tablespoon olive oil
- Salt, pepper
- Herbs for garnishing (parsley, basil)
- Hemp Hamesan for garnishing (optional)
Preparation time: 15 minutes
easy
- Finely chop the onion. Cut the pepper and courgette into cubes of about 5 mm.
- Cut the chanterelles into bite-sized pieces.
- Bring water to a boil in a large saucepan and salt generously. Ideally, use one litre of water and one tablespoon of salt per 100g of hemp pasta.
- In a frying pan, briefly sauté olive oil and onions over medium heat.
- Then add the peppers, courgettes, chanterelles and smoked paprika powder, sauté for a few minutes until soft and season with salt and pepper.
- Add the tagliatelle to the water and cook for 4 ½ minutes "al dente". Then drain the pasta and keep a cup full of pasta water.
- Add everything to the mushroom vegetables in the pan, add some pasta water, mix well and season to taste with spices and pasta water.
- Serve with chopped herbs and hemp hamesan.
We also recommend a white wine to accompany this pasta dish.
| Energy | 160 kcal /669 kJ |
| Fat | 3,1 g |
| Carbohydrates | 25 g |
| Protein | 7,1 g |
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