Even though I hate cold weather very, very much, the version of snowy, kind of fluffy winter somehow suits me. Maybe for few days only, but still, it has this specific charm. Rooftops just sprinkled with white, the Cracow river- Vistula almost frozen, my dogs totally happy, sticking their noses in every snowdrift. And the sun perfectly contrasting with all that wintery scenery. Really picturesque.
Especially when you can warm yourself at home with a hot cup of tea, a blanket and some comfort food. In these freezing days, I crave for pasta dishes. Recently I’m all about linguine with Jerusalem artichoke, white asparagus and plenty of garlic. Those carbohydrates can really bring a lot of happiness in our life. You should try it, works like a charm.
Jerusalem artichoke linugine
with white asparagus
Ingredients:
4 servings
450g dried linuine
4 tbsp extra vergine olive oil
450g Jerusalem artichoke
1 tsp red pepper flakes*
1 small red onion
400g white asparagus (canned)**
6 large garlic cloves
lemon juice
¼ cup chopped fresh mint (15g)
½ cup plant milk (soy)
2 tbsp nutritional yeast
salt
pepper
* you can use powdered
** in original recipe instead of asparagus, artichoke hearts are used. I tried both versions and for me the asparagus one is better.
1. Cook the linguine al dente. Reserve some of the cooking water (about 240ml).
2. Cut the Jerusalem artichoke into 6mm-thick slices. Thinly slice the onion and garlic cloves. Cut the asparagus in three pieces.
3. In a large pan, heat the oil over a medium-high heat. Add the Jerusalem artichokes, 1 tsp salt, pepper and red pepper flakes. Saute until the Jerusalem artichokes begins to brown on the edges, abut 5-7 minutes. Add the onion and saute until translucent, about 5 minutes more. Add the asparagus and garlic, cook for 3 minute. Add the milk and cooking water and, cook for 3 minute more. Season with lemon juice, salt and pepper. Mix with cook linguine. Sprinkle with fresh mint.
