In this autumnal pasta with mushrooms and black cabbage there is still a bit of summer thanks to aromatic tomatoes from the tin. Our Garlic & Pepper herb brings a lot of umami.
Ingredients for two people:
250 g pasta of your choice (here whole grain spaghetti)
300g mushrooms (here brown mushrooms and oyster mushrooms), cleaned and cut into bite-sized pieces
200 g cocktail tomatoes fresh or caramelized on the tray
A few black cabbage leaves, washed and the tough rib removed
1 red onion, peeled and cut into thin rings
1 clove of garlic, peeled and pressed
4-6 tbsp SUUR Garlic & Pepper Love Craft herb
salt, pepper, balsamic vinegar
pine nuts, parsley
Cook pasta al dente according to package directions.
Meanwhile, prepare the vegetables: Heat 1 tablespoon olive oil in a pan and sauté the onion over low heat until sweet and soft, about 5 minutes. Add another tablespoon of oil and the mushrooms, salt and fry, stirring occasionally, until roared. Then add the black cabbage and the tomatoes and fry briefly until the cabbage is a little soft. If you are using oven tomatoes that have already been cooked, carefully fold them in and heat them up at the very end. taste.
Add the pasta to the vegetables and mix gently.
Serve on plates with cabbage, parsley and possibly pine nuts.