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Peas pasta with mushrooms and leaks (vegan, gluten-free)

It may seem to you that pasta is not your first choice of a meal for the hot summer days.
I kind of agree with it, unless your pasta is light, healthy and delicious.
Today I want you to make a very easy-to-cook pasta with green peas and mushrooms.
It’s super simple, but at the same time the result turns out to be wonderful. Colorful peas are low in calories, rich in vitamin A, K, C, folate, magnesium, iron, and phosphorus. What a treasure! On the other side mushrooms are a good source of niacin, potassium, folate, riboflavin.
I use gluten-free pasta to make it lighter, but you can use any type of pasta that you like. This dish will be delicious with some chicken or fish or just a fried egg – all that would add some extra flavors for you.
Believe it or not but this pasta is great even served cold. Add some spinach to it to make a tasty pasta salad. OMG! Mouth-watering! Ready?
Let’s go cooking!

We will need:

1 cup of pasta to your taste (I use brown rice pasta)

2 champions

1/4 cup of chopped leak

1 cup of green peas (I use frozen)

1 tea spoon of lemon juice

Black pepper and salt to taste

Oil for the pan

Chop your vegetables.
Sauté them with a little bit of oil.
Add peas, lemon juice, salt and pepper.

Sauté a bit more.
Boil your pasta.
Mix with the sautéed vegetables.
Ready to serve! Enjoy your delicious meal.

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