Mary Miso - Recipes for every day - Cookbooks
1 shallot, chopped
2 garlic cloves, chopped
1 tsp chilli flakes
3 tbsp olive oil
150 g king oyster mushrooms, cut into small cubes
2 tbsp tomato puree
1 small tin of tomatoes (160 g)
salt and pepper
300 g mussel pasta
500 g green asparagus
150 g fresh spinach leaves
250 g ricotta
Sauté the shallot, garlic and chilli flakes in the olive oil over a medium heat for 5 minutes. Add the mushrooms and fry for 10 minutes. Add the tomato puree and fry briefly. Add the tomatoes. Flavour with salt and pepper.
Cook the mussel pasta in salted water until al dente.
Cut off the ends of the green asparagus. Cut the asparagus into strips.
Add the asparagus and 2 dl pasta water to the tomato sauce. Simmer for 5 minutes. Cut the spinach into strips and mix in. If the sauce is too thick, add a little pasta water. Flavour with salt and pepper.
Sieve the mussel pasta and mix with the vegetable sauce.
Whisk the ricotta briefly and spread on the plates. Place the mussel pasta on top of the ricotta.
