INGREDIENTS
400 g of pasta (fusilli, farfalle, penne)
300g of cultured mushrooms or 500g of frozen wild mushrooms
1 large sweet bell pepper
1 medium zucchini
1 large sweet bell pepper
1 medium zucchini
200 g small cherry tomatoes
2 red onions
2 cm fresh ginger root
olive oil
1 tsp. zira seeds
salt, freshly ground black pepper
STEP BY STEP RECIPE
Step 1.
Peel and chop the ginger. Peel the bell peppers and zucchini and cut into small slices.Cut the onion into medium slices. Wipe the cultured mushrooms with a napkin and remove the tough bottom of the stalks. Slice the mushrooms into medium slices.
Step 2.
In a large frying pan, heat the oil, place the mushrooms, fry over high heat, 5 minutes. Remove to a plate.
Step 3.
Pour oil into skillet, place onion, ginger, bell bell pepper, zucchini and whole cherry tomatoes, stir-fry over medium heat, 5 min. Salt, pepper, season with zira, add the mushrooms to the pan, stir-fry for 1 more minute.
Step 4.
Simultaneously, on a nearby burner, place the pasta to boil - in a large quantity of salted boiling water, according to the instructions on the package.
Step 5
Pour half a half cup of the cooking liquid from the pasta into the pan with the vegetables and mushrooms, simmer on high heat for 2 minutes. Rinse the pasta in a colander, add to the pan, and stir to combine. Spread on plates and serve.
Cooking time
25 min.
Portion quantity
4.
Difficulty of preparation
Easy.
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