【慈悲素香】金瓜酱意大利面 Pumpkin Sauce Pasta

金瓜酱意大利面

材料：

金瓜 600克（去皮切片，蒸熟搅拌成泥）

蘑菇 1罐（切粒）

芥兰花 1粒（切小朵烫熟）

柳松菇 2包

意大利面 1包

橄榄油 2汤匙

脆浆粉 1包

水 适量

炸油 4杯

调味料：

素G粉 1汤匙

盐 2茶匙

酱料：

美极斋汤 1汤匙

盐 1茶匙

芝士 4片

做法：

1）将柳松菇加入调味料腌渍拌匀。

2）脆浆粉加入适量的清水拌成面糊，把腌好的柳松菇沾上面糊，炸至金黄色。

3）金瓜泥加水煮滚，放入蘑菇粒酱料煮至浓稠。

4）意大利面煮至熟软盛出，淋上橄榄油拌匀。

5）将金瓜酱淋在面条上，再加入芥兰花和炸好的柳松菇摆设在餐盘即成。

Pumpkin Sauce Pasta

Ingredients:

600g pumpkin (remove skin, sliced, steamed and mash it)

1 can button mushroom (diced)

1 pkt spaghetti

1 no broccoli (cut into small piece and blanch)

2 pkt brown beech (shimeiji mushroom)

2 tbsp olive oil

1 pkt crispy flour

 (proper amount) Water

4 cups cooking oil

Seasoning:

1 tbsp vegetarian G seasoning powder

2 tsp salt

Sauce Ingredients:

1 tbsp Maggie vegetarian concentrated stock

1 tsp salt

4 slice cheddar cheese

Method:

1) Season shimeiji mushroom with seasoning mix well.

2) Mix crispy flour with water till form batter, dip seasoned shimeiji mushroom into batter deep fry till golden brown.

3) Cook pumpkin paste with water till boil then add in diced button mushroom with sauce ingredient till thicken.

4) Boil pasta into boiling water under high heat till soften, dripping with olive oil mix well.

5) Place cooked pasta on plate dripping pumpkin sauce and garnish with blanched broccoli and fried shimeiji mushroom. Serve it.