Visit my blog for more healthy recipes: Gourmandelle Lifestyle Blog
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 linguini in my pantry. I never cooked linguini before and I decided to give it a try. I know that black linguini 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 linguini (egg free for vegans)
- 2 cherry tomatoes
- ½ cup sliced mushrooms (I used champignons)
- 1 cup mixed fresh herbs – parsley, dill – chopped
- ½ cup green beans
- ½ 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 linguini 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.
Visit my blog for more healthy recipes: Gourmandelle Lifestyle Blog