Main Page
Snacks
Pasta with dried mushrooms

Pasta with Dried Mushrooms

A lovely lunch that won't weigh you down with extra calories! I usually make this on fasting days — especially during the longer fasts, when you crave a little variety but can't eat meat or dairy. All my friends are making this dish now. Yes, it's pasta with mushrooms — but pasta cooked my way. The upside: no fussing with draining the pasta, dressing it afterward, and so on.

Varvara

Recipe author

Composition / ingredients

Servings:

Pasta (or vermicelli)

250

Dried mushrooms

Pepper

Salt

Vegetable oil (or refined olive oil)

Water (boiling)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 30 % 16 g

Carbohydrates 59 % 32 g

296 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 35 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:

Heat a skillet as hot as you can and pour in some vegetable oil — ideally a neutral, refined one. Once it's good and hot, add the pasta, salt it, and start stirring. Keep stirring until the pasta turns golden. Now, here's the key step: pour boiling water into the skillet over the pasta, just enough to cover it by about a finger's width. Watch out for the steam! Once the water boils, season with salt to taste (remembering it will cook down) and add the dried mushrooms. Let it simmer uncovered over low heat for about 10 minutes, then cover and let it steam until all the water has cooked away. I like a grind of pepper over the top — and a little crushed garlic, too, but just a touch!