Fusilli with Vegan Sauce II Options
Ingredients:
500 grs of short fusilli pasta (screw)
500 r of whole preserved mushrooms, drained and washed to remove the coloring additives and preservatives
2 heads of broccoli ninja or two dishes bottoms of very small bouquets
10 garlic cloves very large rolled (if it is old remove the crumb)
4 tablespoons extra virgin olive oil
1 or 2 tablespoons canned capers drained
1 teaspoon of salt or what is needed
II Option:
The same ingredients previous to the fried prawns
4 large prawns with fried shells
Place the fried prawns on top of the plate before serving
Another option:
You can exchange the prawns for tuna or sardines in canned drained.
Way of preparing:
Wash broccoli heads and separate into very small vessels.
Place the bouquets in a colorless plastic bag and add 6 tablespoons of cold water.
Close the bag, drill into several lugs with a fork to get air out.
Take to the microwave for 6 minutes. let cool
In a large saucepan sauté the garlic with olive oil and the broccoli vessels
Add the drained, washed, preserved mushrooms.
If you want you can chop the mushrooms in slices
Cook the pasta "al dente" with plenty of water, drain and add the vegan sauce
Serve with tomato salad or to taste.
Brazilian fruit dessert to choose
500 grs of short fusilli pasta (screw)
500 r of whole preserved mushrooms, drained and washed to remove the coloring additives and preservatives
2 heads of broccoli ninja or two dishes bottoms of very small bouquets
10 garlic cloves very large rolled (if it is old remove the crumb)
4 tablespoons extra virgin olive oil
1 or 2 tablespoons canned capers drained
1 teaspoon of salt or what is needed
II Option:
The same ingredients previous to the fried prawns
4 large prawns with fried shells
Place the fried prawns on top of the plate before serving
Another option:
You can exchange the prawns for tuna or sardines in canned drained.
Way of preparing:
Wash broccoli heads and separate into very small vessels.
Place the bouquets in a colorless plastic bag and add 6 tablespoons of cold water.
Close the bag, drill into several lugs with a fork to get air out.
Take to the microwave for 6 minutes. let cool
In a large saucepan sauté the garlic with olive oil and the broccoli vessels
Add the drained, washed, preserved mushrooms.
If you want you can chop the mushrooms in slices
Cook the pasta "al dente" with plenty of water, drain and add the vegan sauce
Serve with tomato salad or to taste.
Brazilian fruit dessert to choose
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