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Pasta with pesto and mushrooms

Pasta with pesto and mushrooms

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Maiko  Navrozashvili

Recipe author

Maiko Navrozashvili

Pasta with pesto and mushrooms

Ingredients

Portions :

1

Penne pasta

100 gram

soy milk without additives

50 milliliter

Parsley

25 gram

Basil

12.5 gram

Walnut

25 gram

Olive oil

37.5 milliliter

Lemon

0.25 piece

Garlic

0.5 clove

Salt

0.75 gram

Wood ear mushroom

50 gram

step

droplet

1

chef
Start with washing and chopping all the herbs to make it easy to blend. Throw them in a blender, add half of the walnuts, garlic, 50 grams of oil and blend. Slowly add lemon juice and taste it while preparing. It should become a porridge-like substance. What should the pesto be like? It depends on your taste. You can add the whole lemon juice, as well as cashews. Add a pinch of salt in the end and your pesto is ready (you can keep the pesto in a clean covered glass jar and use it the following day).

step

droplet

2

chef
Wash mushrooms thoroughly and cut into long thin slices. Heat a pan, add remaining oil and fry on a medium heat. Simultaneously, boil water in a pot, add salt and then pasta (you can use any type of pasta), cook it for as long as instructed on its packaging. Drain it when ready, add to fried mushrooms in the pan and pour some soymilk. Add a preferred amount of pesto and after two minutes, move it on a plate.

Serve

droplet

3

chef
Serve warm.

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