Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
This vegan wild mushroom and cavolo nero lasagne with walnut rocket pesto showcases the TM7's mixing prowess. The Thermomix effortlessly combines earthy mushrooms, bitter greens and nutty pesto into perfectly layered comfort food for sophisticated plant-based Italian cuisine.
Thermomix TM7 Voordelen
- Hands-free mixing - The Thermomix mixes wild mushrooms and cavolo nero while you prepare the walnut rocket pesto. [Hands-Free]
- Multi-functionality - One appliance sautés garlic, processes mushroom filling and blends pesto without changing containers. [Multi-Function]
- Guided cooking - Cookidoo guides you step by step to achieve perfectly layered vegan lasagne with walnut pesto. [Guided Cooking]
Ingrediënten
- garlic cloves
- onions
- olive oil
- passata
- fresh basil leaves
- fine sea salt
- ground black pepper
- cavolo nero
- fresh wild mushrooms
- olive oil
Bereidingswijze
- Place garlic, onions and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/100°C/speed 1.
- Add passata, basil, salt and pepper then cook 15 min/105°C/speed 1. Meanwhile, pick cavolo nero leaves off stalks in bite-sized pieces then set aside and halve the mushrooms.
- Add prepared mushrooms and cook 10 min/105°C//speed 1. Transfer to a bowl and set aside. Clean and dry mixing bowl.
- Place rocket, walnuts, lemon juice, garlic, salt, pepper and chilli flakes in mixing bowl then chop 8 sec/speed 8. Scrape down sides of mixing bowl with spatula then chop again 5 sec/speed 8. Scrape down sides of mixing bowl with spatula then mix 2 min/speed 4, while slowly pouring reserved oil onto mixing bowl lid, letting it drizzle in a thin stream onto rotating blades. Transfer to a bowl and set aside. Clean mixing bowl.
- Place milk, flour, margarine, salt, nutmeg and mustard in mixing bowl then cook 7 min/90°C/speed 4. Meanwhile, preheat oven to 180°C.