pasta with mushrooms and carrot puree

September 30, 2011 § Leave a comment

Ainhoa made pasta with mushrooms (setas) for lunch today. Cook the pasta al dente. Sautee the mushrooms with garlic, olive oil, and herbs (oregano, basil and parsley, for example). Before all the liquid from the mushrooms evaporates, add in the pasta and mix. Sprinkle with salt and parmesan.

I made carrot puree because we had leeks, potatoes, and carrots leftover from the Rosh Hashana dinner. Sautee leeks and carrot with some olive oil. Add garlic, cumin, curry, paprika, salt, and a teeny bit of ginger and cinnamon, followed by water and chopped potatoes. Let it boil until the potatoes and carrots are soft. Turn off the heat and blend to a puree. When it’s not too hot (to avoid curdling), squeeze in a bit of lemon juice, and for a creamy consistency,  stir in half a cup  of soy milk (or cream, yogurt, or cow milk). Top with fresh parsley and goat cheese.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading pasta with mushrooms and carrot puree at Messmates.


%d bloggers like this: