Pasta with wild garlic pesto and oyster mushrooms {vegan}
Bon ok la saison d’ail des ours est presque terminée mais je ne pouvais pas ne pas vous proposer une petite recette autour de cette plante que j’aime tant ! Bon clairement on part sur une recette hyper simple à base de pesto d’ail des ours, une recette de pâtes au pesto et pleurotes (oui parce qu’ici on aime autant l’ail des ours que les champignons !!!). Bon et puis c’est aussi pour changer un peu des accompagnements de pâtes plus « tradi » comme la bolognaise ou la sauce tomate, pesto/champignons c’est le mélange juste parfait !
les pâtes c’est la base de la base,
yes when we barely have 15 minutes to cook it’s the perfect dish that we whip out ! So hop, exit the ready-made sauce (I don't judge you, it helps !), we make our own homemade sauce or pesto in large quantities and freeze them to bring them out on busy or lazy days. In any case, I hope you have some wild garlic pesto left on hand because it would be a shame to miss out on this little recipe. ! Well you can deviate with a top pesto for example but it will necessarily be a bit different !
Pasta with wild garlic pesto and oyster mushrooms {vegan}
POUR 4 PEOPLE
- 350 grams of pasta (here some orrechiettes)
- 5 soup spoons de pesto d’ail des ours
- 300 g of gray oyster mushrooms
- 1 clove garlic
- salt and pepper
- olive oil
- Cut the oyster mushrooms in half or quarters then brown them in a drizzle of olive oil with a clove of chopped garlic for 8-10 minutes over medium heat. The oyster mushrooms need to be a little grilled for texture.. add salt and pepper.
- Cook the pasta as directed on the package.
- Once the pasta is cooked, mix them with the wild garlic pesto and add the oyster mushrooms.
- Finish by adding a good turn of the pepper mill, decorate with wild garlic if you have it and enjoy !
