Micro Broccoli Mushroom Pasta

January 15, 2020

Jillian Krebsbach‎_Micro Broccoli Mushroom Pasta_HamamaRecipes_1.15.20

Author: Jillian Krebsbach (Hamama Friends group member, find the original post here!)

Prep: 10 min
Cook: 20 min
Makes:
4 servings

 

Bring a kick of nutrition with micro broccoli to your dinner table. This absolutely delicious & warm meal will make the family will drool and asking for more! 


Jillian Krebsbach‎_Micro Broccoli Mushroom Pasta_HamamaRecipes_1.15.20

Ingredients:

 

- 1 box of mushroom-flavored fettuccine
- Salt to taste
- Olive oil- 1 ½ TBsp plus more for drizzling
- ½ Yellow onion, small dice
- 1-2 cloves of garlic, minced
- ¾ cup grape tomatoes, sliced in half
- 1 cup baby bella mushrooms, sliced
- ¾ cup Vegetable stock
- Parmesan cheese, grated (optional)
- 1 cup, red chard leaves and steams, rough chopped
- Hamama Broccoli Microgreens
- Chili flakes (optional)

 

Instructions:

 

  1. Cook pasta to package instructions in salted water. Drain. If not using right away, mix in a teaspoon of oil after draining to prevent noodles from sticking.
  2. Saute chopped onion on medium heat, in 1 ½ TBSP of olive oil, until there is some color. Add garlic and cook for 30 seconds, stirring frequently. Add chard leaves and steams, continue to stir occasionally. Add grape tomatoes, baby bellos and veg stock. Reduce heat to low, stirring occasionally until stock is reduced by half.
  3. Ladle noodles into bowls and top with cooked veggies. Top with a drizzle of olive oil, red pepper flakes, grated cheese and baby broccoli microgreens. Enjoy!

 



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