One-pot pasta is easy and yet so hearty and delicious!
Umami - the 5th flavour
In addition to sweet, sour, salty and bitter, there is also the less well-known 5th flavour, umami. This Japanese term describes a flavour that is very hearty, savoury, intense, spicy and meaty. It is mainly created by processing foods containing protein, which then produces glutamates.
In plant-based cooking, we can create this savoury flavour mainly by roasting them vigorously (as described here in the recipe), using yeast flakes, soy sauce, mushrooms or (dried) tomatoes, thereby adding plenty of spice to the dishes.
Preparation time: approx. 60 min
Ingredients for 3-4 portions
For the One-Pot
- 3 tbsp olive oil
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and finely diced
- ½ small celery root, peeled and finely diced
- 100 g brown mushrooms, quartered
- 150 g carrots, peeled and finely diced
- 1 tsp fresh rosemary, finely chopped
- 10 g dried porcini mushrooms
- 1 tbsp tomato puree
- 100 ml dry red wine
- ½ tsp smoked paprika powder
- 3 tsp salt
- 750 ml vegetable stock (for recipe for vegetable stock paste, see here)
- 300 g linguine
- 200 g courgette, finely diced
- 1 tbsp white almond butter
- ½ tsp black pepper
- ½ tsp grated zest of 1 organic lemon
- 1 teaspoon lemon juice
- 1 tbsp fresh parsley, chopped
For the "Parvesan"
- 150 g natural cashew nuts
- 25 g yeast flakes
- ¾ tsp salt
Preparation
Heat a large pan over a high heat, add the oil and fry the onions, garlic, celery, mushrooms, carrots, rosemary and porcini mushrooms for approx. 3 minutes until the colour is clearly roasted.
Add the tomato purée, fry and then deglaze with the wine. Allow the wine to boil away, fry again, add the paprika powder and salt and fry briefly.
Pour in the stock and bring to the boil. Add the linguine and courgette cubes, cover and cook over a medium heat for as long as indicated on the pasta packet instructions.
For the Parvesan Put all the ingredients in the blender and blend until crumbly, so that it resembles parmesan.
Stir in the almond butter, pepper, lemon zest, lemon juice and parsley and season with salt, pepper and paprika powder.
Place on plates or in bowls and sprinkle with parvesan.
Enjoy the pasta party 🙂
Your Katinka