w/ Maitake Mushrooms, Pickled Cherry Peppers and Egyptian Dukkah
Vegetarian never tasted this good! The stars of this dish are the maitake mushrooms, which, when pan-roasted, have a rich, meaty and nutty flavour. These are served with a protein-packed penne tossed in a light, garlicky cream sauce, and topped up with some housemade, pickled cherry peppers for some heat. The final step is a sprinkle of Egyptian dukkah, a seed and nut blend with coriander, fennel, hazelnuts and sesame, that create a crunchy finish to the dish.
Ingredients: Pasta (Wheat, Lentils, Chickpeas, Flaxseed, Barley, Oats, Spelt, Egg Whites, Oat Fiber, Durum Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Chicken Broth, Maitake Mushrooms, Pickled Peppers, White Wine, Shallots, Whipping Cream, Water, Canola Oil, Wheat Flour, Grass-Fed Butter, Organic Garlic Clove, Organic Cilantro, Sesame Seeds, Kosher Salt, Filbert or Hazelnut, Pistachio, Organic Coriander Seeds, Organic Fennel Seeds, Organic Cumin Seeds, Organic Black Pepper, Organic Mint, Organic Chili Powder. Contains: Eggs, Milk, Wheat, Tree Nuts.
- Good Source-Thiamin
- Good Source-Riboflavin
- Low Cholesterol
- Low Calorie
- 532 mg Omega 3’s
Recipe by Aliya LeeKong
About This Chef
Aliya LeeKong is a Chef, Cookbook Author, Television Personality and Mother with a passion for bringing global and socially conscious foods, spices, and traditions into everyday cooking and eating.Read more