Home RecipesVegetarian Vegan Soba Noodle with Carrots, Shitake Mushrooms

Vegan Soba Noodle with Carrots, Shitake Mushrooms

by Penci Design

Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla onsequat massa quis enim. Donec pede justo fringilla vel aliquet nec vulputate eget. Lorem ispum dolore siamet ipsum dolor.

Et harum quidem rerum facilis est et expedita distinctio. Nam libero tempore, cum soluta nobis est eligendi optio cumquer nihil impedit quo minus id quod maxime placeat facere.

BE THE CHANGE YOU WANT TO SEE IN THE WORLD

Nemo enim ipsam voluptatem quia voluptas sit aspernatur aut odit aut fugit, sed quia consequuntur magni dolores eos qui ratione voluptatem sequi nesciunt. Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia non numquam eius modi tempora incidunt ut labore et dolore magnam aliquam quaerat voluptatem. Ut enim ad minima veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut aliquid ex ea commodi consequatur reprehenderit qui in ea voluptate velit esse quam nihil.

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim.

Demo Home Cook Recipe Title

Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus.… Vegetarian Vegan Soba Noodle with Carrots, Shitake Mushrooms Western Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20gr fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound small pasta shells or elbow macaroni
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • One 10-ounce package frozen peas
  • 1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 cup chicken stock or low-sodium broth
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup chopped dill
  • Salt and freshly ground pepper

Instructions

  1. In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
  2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
  3. Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

Demo Magazine Article Title

Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia non numquam eius modi tempora incidunt ut labore et dolore magnam aliquam quaerat voluptatem. Ut enim ad minima veniam, quis nostrum exercitationem ullam corporis suscipit. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus.

Rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer cidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus.

You may also like

Leave a Comment

DEMOS BUY IT