I was really hungry today and I wanted to cook something tasty but fast. I’ve been eating eggs for the past 2 days because I had no time for cooking, fortunately today is not such a stressful day.
I found a pack of black linguini in my pantry. I never cooked linguini before and I decided to give it a try. I know that black linguini is usually cooked with seafood but I tried something different. It works just as well with veggies and it is delicious; a lot better than regular pasta. I don’t know if it’s the color that I like so much, or the texture, but I know that I’ll be cooking this more often.
Avg. 4.8/54 votes
200g black linguini (egg free for vegans)
2 cherry tomatoes
½ cup sliced mushrooms (I used champignons)
1 cup mixed fresh herbs – parsley, dill – chopped
½ cup green beans
½ cup peas
1 small, diced onion
2-3 tbs whole wheat flour
¼ tsp sea salt
1 tsp dry garlic
¼ tsp ground pepper
¼ tsp ground coriander
1 tbs unrefined sunflower oil
water as needed (about 1 cup)
Boil the linguini for about 12-13 minutes.
Heat the oil in the wok or a large skillet. Add the mushrooms, green beans, peas and onion.