Pasta Bowl
4 servings
40 minutes
Паста-боул — это яркое сочетание европейской гастрономии и современного тренда на удобную подачу. Этот рецепт превращает классическое блюдо в кулинарное произведение, где паста гармонично соединяется с насыщенным сливочным соусом, ароматными грибами и креветками. Богатство вкусов дополняют свежие овощи, тертый сыр и пикантные соусы. Песто придает блюду легкую ореховую нотку, а брокколи и сладкий перец — свежесть и хрустящую текстуру. Паста-боул идеально подходит для уютных ужинов, а также для подачи на праздничный стол, радуя глаз и возбуждая аппетит. Это блюдо сочетает комфорт домашней кухни с элегантностью ресторанного уровня, превращая каждый прием пищи в маленькое гастрономическое приключение.
1
Chop the onion into cubes, cut the mushrooms in half across, and peel the garlic.
- Onion: 150 g
- Fresh mushrooms: 300 g
- Garlic: 2 cloves
2
In heated olive oil in a pan, add onion and mushrooms and let them sauté until medium doneness. Add finely chopped garlic, salt, and pepper to taste.
- Olive oil: to taste
- Onion: 150 g
- Fresh mushrooms: 300 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Pour the mixture with cream, keep on heat until thickened under a lid, then remove from heat. The sauce is ready.
- Cream 20%: 250 ml
4
Clean and devein the shrimp.
- Paste: 300 g
5
Boil water for pasta. After the water boils, add salt to taste, put in the pasta, and cook until done (as indicated on the package). Drain the water and add olive oil to the pasta to prevent sticking.
- Paste: 300 g
- Olive oil: to taste
- Salt: to taste
6
Boil water in a kettle. Make cross cuts on the tomatoes, place them in a separate bowl, and pour boiling water over them.
- Sweet pepper: 100 g
7
Finely chop the parsley and garlic.
- Garlic: 2 cloves
8
Drain the water from the tomatoes, peel the softened tomatoes, and mash them.
9
In heated oil in a pan, add garlic and fry until golden brown, then add parsley and crushed tomatoes and let it simmer.
- Garlic: 2 cloves
- Sweet pepper: 100 g
10
In a separate pan, heat the oil and fry the shrimp. Once they turn red on both sides, add them to the tomato mixture and simmer covered for a few minutes. The sauce is ready.
- Paste: 300 g
- Olive oil: to taste
11
Serve beautifully on a large plate. Place pasta in the center of the plate, with prepared and store-bought sauces in separate bowls around it, as well as vegetables and grated cheeses.
- Paste: 300 g
- Pesto: 30 g
- Grated Parmesan cheese: 250 g
- Grated cheese: 250 g