Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

500 g
300 g
300 g
1
100g Noodles
Mushrooms
Carrots
Pakchoy
Peas frozen 3 TBL sp
2-3 TBL sp
15 – 20 g
1 tea sp
200 ml
2 cloves Peanut butter
Soy sauce
Ginger
Sugar
Stock veggie
Garlic

Prep

10 min

1. Dice onion and garlic
2. Grate ginger
3. Cut mushrooms into slices
4. Cut the carrots into slices (at 45° angle)
5. Cut pakchoy: the stem into small pieces. The leaves can be bigger.

Cook

20 min

Sauté mushrooms

high heat ~2 min

Add ginger and carrots

reduce heat and simmer until moisture of the
mushrooms is gone ~5 min

Boil water and prepare bouillon

Add soy sauce and garlic

stir ~2 min

Cook noodles

see packaging ~4-10 min

Add peanut butter, 1 tea sp sugar
and stock (200 ml)

stir and bring to boil/simmer ~5 min, season with salt and pepper

Add pakchoy and peas

simmer ~3 min