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Quick Chanterelle & Zucchini Pasta
Quick Chanterelle & Zucchini Pasta

This simple pasta dish takes a maximum of 20 minutes from start to finish – basically, just the time you need to boil the whole wheat pasta once you need to bring the water to boil. I usually always prepare pasta from scratch. Yes, it does take a little time, but for me, rolling out pasta is therapeutic, and I don't mind taking the extra time.

However, I also always have a packet of dried whole-wheat pasta in the cupboard. We are enjoying beautiful weather right now in Estonia, where I live. It makes sense to spend all these beautiful days outside, so what better time to save time on cooking!

I took an easier route with pasta today, but the zucchini took a few months of preparation as I grew it myself from the little seed to a beauty that it was today. I have been eating tons of zucchini lately as I have a few plants that all decided to give me fruits at the same time. I especially love young and crunchy zucchini babies, but I do have to admit that some of my zucchinis are overgrown too. Oh well – this only means that I will make some zucchini soup and pies and cake and bread…

I picked the chanterelles myself over the weekend, and the onions are grown in my grandmother's garden. I wish Estonian summer would last longer than it does – nothing beats the fresh produce that is picked only minutes before cooking and eating it. 

Quick Chanterelle & Zucchini Pasta

Cooking time: 20 minutes

Serves: 2 people

Ingredients:

7 oz whole-wheat pasta

1 onion

1 medium zucchini

7 oz fresh chanterelles

3 ½ oz (vegan) cream cheese

Loads of fresh herbs (I used dill, coriander, basil, and oregano this time because they were fresh in my garden)

Salt and pepper, to taste

Oil, for frying

Instructions:

Bring the water to boil, salt it heavily and cook the pasta according to packet instructions. Just in case, I always like to check on my pasta 2 minutes before the time given on the packet to make sure it stays al dente.

Chop the onion and throw it on the pan with a tiny bit of oil and salt – leave to cook on medium heat.

Chop the zucchini and add it to the pan. 

Make sure the mushrooms are clean (sand in the mouth is not a nice addition), tear the larger ones to halves or quarters, add to the same pan, increase the heat and fry until everything is cooked through. The whole process takes about 10 minutes from the moment that onion touches the pan.

Now steal about ½ cup of pasta water and add it to the pan with the cream cheese. Mix everything and season with salt and lots of pepper. Add the fresh herbs. 

If you are happy with your pasta, drain it and add it to the pan. Mix once more and enjoy. 

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.

Want to add yoga to your routine but feel pressed for time? Try the 14-Day Yoga Challenge for Busy people, from the comfort of home!


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