Black Linguine with Green Veggies

                                          

I was really hungry today and I wanted to cook something tasty but fast. I’ve been eating eggs for the past 2 days because I had no time for cooking, fortunately today is not such a stressful day.

I found a pack of black linguine in my pantry. I never cooked linguine before and I decided to give it a try. I know that black linguine is usually cooked with seafood but I tried something different. It works just as well with veggies and it is delicious; a lot better than regular pasta. I don’t know if it’s the color that I like so much, or the texture, but I know that I’ll be cooking this more often.

Ingredients:

 200g black linguine (with no squid ink and egg free for vegans)

 2  cherry tomatoes

½ cup sliced mushrooms (I used champignons)

1 cup mixed fresh herbs – parsley, dill – chopped

⅓ cup green beans

 ⅓ cup peas

1 small, diced onion

 2-3 tbs whole wheat flour

¼ tsp sea salt

1 tsp dry garlic

¼ tsp ground pepper

¼ tsp ground coriander

1 tbs unrefined sunflower oil

water as needed (about 1 cup)

Directions:

Boil the linguine for about 12-13 minutes.

Heat the oil in the wok or a large skillet. Add the mushrooms, green beans, peas and onion. 

Sauté for about 10 minutes then add ½ cup of water and let the veggies boil until tender. Cover with a lid. *

Mix in a small bowl ½ cup of water with 2-3 tbs whole wheat flour. Stir until you get a thicker consistency. Add this over the vegetables in the wok and stir. 

Add the spices: sea salt, pepper, coriander, garlic.

In a large bowl mix everything together including the fresh chopped herbs. 

Garnish with cherry tomatoes.

*It is better to steam the veggies but this takes longer. I had to prepare this dish super-fast. You can steam them and then sauté for 5 minutes just to mix with all spices.