If you feel bland the official arrival of autumn this week I have a simple and delicious recipe to make you feel every shade of happiness about the changing seasons and the new products it brings.
{Related: Never sure what’s in season and when? Prey my free calendar of seasonal products right now!}
Today’s recipe is a simple dish of tagliatelle seasoned with a peanut sauceand topped with garlicky kale and sautéed mushrooms.
It’s the kind of vegan dish that resonates satisfying and tasty. One that you can serve to conventional omnivores without them complaining about being fed rabbit food; one you’ll look forward to when you get home to do it on a weekday night and suddenly realize, wow, the days are getting shorter fast.
These Peanut Noodles with Kale and Mushrooms have a vibrant, rich flavor, are nutritious and balancedand they also easily fit into a busy schedule. You can have it ready in about 30 minutes from start to finishand you can break up the preparation by preparing the sauce and sautéing the vegetables the day before, and cooking the tagliatelle the same day.
These days, the noodles I like to buy – the ones pictured in this post – are flavored organic rice noodles turmeric from Around the riceand the bright yellow color helps with morale.
As a bonus, if you make a complete peanut noodle recipe for four people but there are only two of you at home, you can split what’s left over. practical lunch containersAND take it to work the next day. I like to eat leftovers cold as a salad, but they also reheat well in the microwave.
Oh, and spoiler alert, this refined dish of peanut noodles with kale and mushrooms is one of the recipes featured in vegetarian batch cooking plan for fall that I’m preparing for you! I’m very excited to share it with you soon – stay tuned.
For my friends over there
I’m sure you feel great about the arrival of spring! Celebrate with this vegetable and nut quiche.
Have you tried this? Share your photos on Instagram!
Please tag your photos with #cnzrecipes. I’ll share my favorites!
Peanut tagliatelle recipe with kale and mushrooms
Ingredients
- 2 tablespoons all natural unsweetened peanut butter
- The juice of 1 organic lime
- 2 tbsp sesame oil
- 2 tbsp I’m willow or fish sauce
- 400 grams (14 ounces) dry tagliatelle of your choice
- 1 tbsp olive oil
- 150 grams (5 1/3 ounces) cabbageabout 4 stems, center stem removed, leaves cut into ribbons
- 400 grams (14 ounces) brown mushroomspeeled and sliced
- 1 clove garlicfinely chopped
Instructions
- In a small bowl, thin the peanut butter with the lime juice, beating until smooth. Whisk in the sesame oil and soy sauce. Stir in just enough water to obtain a pourable, creamy and not too liquid sauce.
- Cook the tagliatelle according to the package instructions and drain once cooked.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil, add kale, mushrooms, and garlic, and cook 4 to 5 minutes, until softened.
- Add the vegetables and peanut sauce to the noodles and stir to combine. Taste, adjust the seasoning and serve.
Notes
- The peanut sauce can also be made the day before. Cover and store in the refrigerator.
- The kale and mushrooms can also be cooked the day before. Cover, refrigerate and reheat before serving.
- If there are any leftovers, I prefer them cold as a salad the next day.
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https://cnz.to/recipes/pasta/peanut-noodles-kale-mushrooms-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
