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Black Linguini with Green Veggies
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Description
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.
Ingredients
- 7 ounces, weight Black Linguini (egg Free For Vegans)
- 2 Tablespoons Unrefined Sunflower Oil
- ½ cups Sliced Mushrooms (I Used Champignons)
- ⅓ cups Green Beans
- ⅓ cups Peas
- 1 whole Onion, Diced
- 1 cup Water, Divided
- 3 Tablespoons Whole Wheat Flour
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Pepper
- ¼ teaspoons Ground Coriander
- 1 teaspoon Dry Garlic
- 1 cup Mixed Fresh Herbs Such As Parsley, Dill, Chopped
- 2 whole Cherry Tomatoes
Preparation
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. Sauté for about 10 minutes then add ½ cup of water and let the veggies boil until tender. Cover with a lid. (See note below.)
In a small bowl, mix the remaining ½ cup of water with 2-3 tablespoons whole wheat flour. Stir until you get a thicker consistency. Add this over the vegetables in the wok and stir. Add the spices: sea salt, pepper, coriander, garlic.
In a large bowl, mix everything together including the fresh chopped herbs. Garnish with cherry tomatoes.
Note: It is better to steam the veggies but this takes longer. I had to prepare this dish super-fast. You can steam them and then sauté for 5 minutes just to mix with all spices.
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