Last Saturday was my no-shopping Saturday which meant that I only had to duck into the shops for milk & fruits. I love such days because I really take it easy and they are perfect for play dates. We had one planned but while we were waiting for our playdates to finish their weekend errands, the little tummies began to rumble so I decided to have a play with this vegetarian recipe by Skinny Ms. and serve it for lunch. I especially loved adding a mix of fresh fragrant turmeric, ginger & galangal root – known for their anti-inflammatory properties. Truth be told, the kids did need a bit of coaxing to finish up the green bits, but they had wiped off everything else. As always, the leftovers tasted even better the next day.
SERVES 8 316 CALORIES PER SERVE
200g Dry or Fresh Shiitake Mushrooms Sliced
2 Tablespoons Extra Virgin Olive Oil
200g Kale or Asian Greens Thinly Sliced
400g Cherry Tomatoes
1 Medium Onion Diced
3 Carrots Diced
2 Cloves Garlic Crushed
3 cm Ginger Grated
3 cm Turmeric Grated (optional)
3 cm Galangal Root Grated (optional)
1/2 Cup Dry White Wine
2 Tablespoons Parsley
1 Tablespoon Chicken Stock Powder with 1/4 cup water or 1/4 cup Chicken Stock
Salt and Pepper to Taste
Parmesan Cheese to Serve
NB: I think bacon or diced chicken thighs would also be nice in this recipe, if you prefer a bit of meat. I might actually try this next time.
- If you are using dry mushrooms, soak them overnight or in hot water for 1 hour. Drain & Slice
- Boil water and cook pasta to packet directions. Drain and cover to keep warm
- Meanwhile, add the oil into a large saucepan and sautè onions, garlic, turmeric, ginger & galangal root in the oil over medium heat until fragrant.
- Add the whole cherry tomatoes and cook for 5 minutes.
- Add the shiitake and cook for another 3 minutes
- Add the wine and turn up heat to high and cook for 5 minutes
- Reduce heat to medium, add the chicken stock or chicken stock powder with 1/4 cup water , salt & pepper to taste and simmer for a few minutes until the sauce thickens.
- Mix in the drained pasta and stir until heated through.
- Add the Kale/Asian Greens & Parsley and set the saucepan down from the heat.
- Serve hot with a sprinkle of grated Parmesan cheese
READY TO SERVE BON APPETITE
This meal has been filed as one of my vegetarian favorites.