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Tuesday, August 30, 2011

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
cup green beans
  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.


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5 Comments:

At August 30, 2011 at 12:55 PM , Blogger The Vegan Swedes said...

Sounds great! But to all the vegans, please make sure that the black linguine isn't containing squid ink.

//Emma @The Vegan Swedes

 
At August 31, 2011 at 5:53 AM , Blogger Gourmandelle said...

Oh yes! I forgot about this. The ones I used contain squid ink but are egg free. I will specify this in the recipe. Thanks Emma!

 
At August 31, 2011 at 11:07 AM , Blogger Magic of Spice said...

What a delicious idea...the veggies set of so nicely against the black pasta. Great dish :)

 
At August 31, 2011 at 9:44 PM , Blogger The Vegan Swedes said...

No worries Gourmandelle, looks tasty and will try the vegan version :)

 
At September 1, 2011 at 4:10 AM , Blogger Gourmandelle said...

@Magic of Spice Thanks!

 

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