Mushroom Aglio Olio

平时吃多了肉, 偶而煮个无肉的健康餐也不错.

材料:

意大利面 - 1份

橄榄油

蒜茸 - 5瓣

鲜磨菇(可采用任何你所喜欢的种类与份量), 我用了大约两包的份量

红辣椒(我选择指天椒) – 随个人口味

洋香菜碎(也叫洋芫荽) – 3 至4汤匙

黑胡椒粉–少许

盐–少许

意大利干酪粉–随意

步骤:

1) 在沸腾的水里加入盐和面条,煮至刚熟即捞出

2) 烧热橄榄油,炒香蒜茸

3) 加入鲜磨菇,翻炒至磨菇的水份蒸发/收干

4) 先后加入红辣椒,面条与洋香菜碎一起翻炒匀允

5) 加入盐与黑胡椒粉

6) 撒上意大利干酪粉既可

Ingredients:

Spaghetti – 1 serving

Extra virgin olive oil

5 clove garlic, minced

Sliced fresh button mushroom & oyster mushroom – 1 pack each (feel free to use other varieties)

Red chili (I used chili padi) – sliced

Chopped parsley – 3 to 4 tablespoons

Ground black pepper  – to taste

Salt – to taste

Grated parmesan cheese

Method:

1) In a large pot of boiling water, add salt and cook the spaghetti until just done

2) Heat some olive oil, saute the garlic over moderately low heat until fragrant and turn light golden brown.

3) Add the sliced mushrooms, stir fry until the mushrooms’ liquid evaporates

4) Add the red chili, drain cooked spaghetti and toss with parsley

5) Add salt and pepper to taste

6) Sprinkle grated parmesan cheese and ready to serve