In many people’s minds, pasta is nothing more than regular pasta. And for many, it is a favorite dish. But the pasta sold in grocery stores is not suitable for all vegetarians, because it contains eggs.
Therefore, today, we present step-by-step instructions for making vegetarian pasta at home, from which we will make a delicious dish – homemade pasta with fresh mushrooms “Champignons”.
Mushrooms “Champignons” is a common product in retail chains, both in fresh and canned form. In addition, champignon mushroom is a low-calorie product – 27 kcal.
100 grams of mushrooms contain:
Protein – 4.3 g;
Fats – 1,0 gr;
Carbohydrates – 0.1 gr;
B-complex vitamins, essential vitamins A, E, PP, C as well as indispensable for the body of macro-and micronutrients such as iron, iodine, potassium, calcium, magnesium, sodium, phosphorus, fluorine, zinc.
Vegetarian pasta: making dough
The necessary ingredients for the dough:
Wheat flour – 150 grams;
Sunflower oil (mustard, corn, olive – at choice) – 2 tablespoons;
Salt – 1/4 teaspoon;
Purified water – 60 ml.
How to make dough and vegetarian pasta
- In a container pour warm (room temperature) water, add salt, oil and stir gently. Then gradually (not all at once) pour in flour and stir the mass with a spoon or spatula. When the dough is thick, spread it on a lightly floured table and, adding more flour, continue to knead with your hands until it becomes homogeneous and elastic.
Since every kind of flour behaves differently, the amount of water can be increased slightly. But, the dough should not be too liquid (spread out on the table) and should not be too steep (crumble into fragments).
Ready dough should not be sticky to hands, it should be malleable and pleasant to mold.
Cut off a small piece of the main piece, and then roll it into a long, thin tube of 0.5 cm diameter, cut the pasta, 2.0 cm long, and arrange it in a single layer on a chopping board sprinkled with flour. In this way we use up all the dough. Cover the pasta with a towel or napkin, so that it does not dry out.
The necessary ingredients for the sauce:
Fresh carrots – 40 grams;
Butter – 40 grams;
Mushrooms “Champignons” – 80 grams;
Purified water – 100 ml;
Salt – 1/2 teaspoon;
Spice home “Universal” – 1/4 teaspoon;
Dried herb “Oregano” – 1/4 teaspoon;
Dried herb “Basil” – 1/4 teaspoon.
How to make the sauce:
Carrots are peeled from the skin, grate on a fine grater and put to stew in butter in a pan;
Wash and peel mushrooms, finely chop and send to stew with carrots. Add water, salt, seasoning, herbs and stew for 5 minutes on a burner at a moderate temperature. The moisture should not evaporate from the gravy.
Necessary ingredients for vegetarian pasta
Purified water – 800 ml;
Sunflower oil – 1 tablespoon;
Sea salt – 1/2 teaspoon;
Bay leaf – 1 piece;
Butter – 10 grams.
Method of cooking pasta :
In a saucepan we pour water, add sunflower oil, salt, bay leaf and put on the burner to boil;
When the water begins to boil, we send the pasta in it and boil it until ready for 5 minutes;
Toss the ready pasta in a colander, let it drain, pour it into a saucepan, add butter and put it on a hot burner to warm it up a bit;
On a plate we place the hot pasta, pour the mushroom gravy over it, and garnish with whatever greens we like.
Our delicious pasta (in Italian – pasta) is ready.
The above ingredients make two servings.
Have a nice meal, friends!
