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.