Tag: pasta

  • Simple vegetarian broccoli lasagne

    Simple vegetarian broccoli lasagne

    Honestly, when preparing this I forgot to add the vegetarian ‘minced meat’ and it was still delicious. Would also be great with mushrooms! Find your own, buy fresh or soak dried mushrooms from your stock.

    First, mix together ingredients for the sauce. I used tomato sauce, tomato paste, water, sambal (chili paste) and bruschetta mix (dried tomato, garlic and oregano). You might use a ready made tomato sauce (there are really good ones without additives, check the label) or make your own.

    Grease the bottom and sides of your oven dish with olive oil. Now add a first thin layer of tomato sauce at the bottom, then break small broccoli florets (no bigger than would fit a teaspoon) and distribute evenly in the sauce. Now add a layer of minced veg meat and cover with thinly sliced onion rings. Cover with a layer of sauce.

    Now take a sheet of lasagne pasta (I used whole-wheat), break it if necessary and use as much/many as you need to cover a full layer in the oven dish.

    Repeat the layering steps with a bit of sauce, broccoli, minced veg meat, onions, more sauce. Add another layer of pasta.

    Make the last layer with broccoli, onion and sauce. Top with grated cheese (I used Gouda).

    Put in the oven at 200 degrees for 40 minutes. Serve with (rocket) salad, extra virgin olive oil, salt and pepper.

  • Tortellini carbonara with fresh parasol mushroom and zucchini

    Tortellini carbonara with fresh parasol mushroom and zucchini

    We found a beautiful bunch of parasol mushrooms (in Dutch: grote parasolzwammen) in a neighbor’s garden. She was super friendly and gave us one, after we explained how delicious they supposedly were – although we hadn’t tried before.

    (Btw: if it’s not the right season or foraging is not your thing: you could substitute the parasol with any other tasty mushroom. Just try to not choose champignons, they’re booooring ;).)

    Of course at home I first double checked that this really was a parasol mushroom, but really you can not really go wrong with this one.

    People have asked me but I will not explain on this blog; you’ll have to do your own research, find a trustworthy field guide and learn from an experienced forager before you can safely find and eat wild mushrooms.

    One tip: start with learning by heart which ones NOT to eat ;). Then proceed with the ones that are unmistakeable, the so called beginner’s mushrooms.

    So. I hope your worries have been addressed ;). This parasol mushroom turned out delicious! One of the best I have ever had, I may even like it over many porcini (eekhoorntjesbrood) I have had.

    Clean the mushroom (I rinsed it because there was a lot of earth/dirt), check that it is fresh and not contaminated by small animals. Cut a shallot or small onion and a garlic clove. Sauté in oil for a few minutes until light golden brown and fragrant, then add the zucchini and mushroom pieces plus pepper and salt (not too much!) to taste.

    Meanwhile, boil the tortellini as long as needed (see packaging).

    For the real carbonara: break an egg in a bowl and remove half of the egg white. Now beat the egg. Grate some cheese, Parmesan would be great but I used ripe (oude) Gouda cheese and that turned out really well, too.

    Drain the pasta as soon as it’s cooked al dente. Put back in the pan, add the egg, stir, then add in the cheese and some black pepper.

    Serve with the vegetables. I put them on top of the pasta. Italians would serve them separately, no doubt.

    Don’t forget the olive oil. Olive oil rocks, especially with mushrooms and pasta.