Pasta with shitake mushrooms

Do you like Shitake mushrooms? I love them, because not only they are delicious but also very healthy. They are known for their powerful antioxidant influence. As they strengthen the immune system and regenerate the cells, they are on top of the list of foods which are excellent in fighting cancer. For this delicious pasta, you will not need much time, but you will be delighted by the taste.

(for two people)

Ingredients:

50 g dried Shiitake mushrooms
2 spring onions, finely chopped
2 handfuls parsley leaves, finely chopped
2 dl water
2 handfuls grated carrot
2 tbsp sesame oil
a pinch of Himalayan salt
5 cm fresh ginger, grated
220 g gluten-free pasta
1 tbsp olive oil, for the pasta
1 tbsp kuzu powder (thickener)

For decoration:

several slices of red onion
black sesame seeds
1 string of spring onion, finely chopped

Instructions:

Soak the mushrooms in a bowl, for minimum 30 minutes. Afterwards, drain the water and cut the mushrooms in stripes. Later, heat the sesame oil in a frying pan. Add ginger and spring onion, then in 2 minutes add grated carrots and Shiitake mushrooms. Stir often and after 3 minutes add 1dl water. Poach uncovered for 10 minutes in total. Add salt. In the end, stir up the kuzu powder in 1dl cold water, mix and pour it into the dish. Remove the thickened sauce with mushrooms from the stove. Meanwhile, cook the pasta. When it’s done, wash it well under the cold water, drain it and put back into the pan which it was cooked in. Add olive oil and salt, mix well so the pasta doesn’t get sticky. Serve the pasta and add over it the dish with mushrooms. Spread red onion, black sesame seeds and finely chopped spring onion on top of the dish.