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Nettle Pasta

Stinging nettle is one of the most amazing plants I know! It is so easy to make a delicious and nourishing meal out of them. That it is high in iron makes my anemic soul rejoice.

I sauteed nettle leaves (about 3 cups) with 1 onion and 4 garlic cloves until soft.

Cook up your preference of pasta in salted water. I had some artisan lasagna plates that I cut into bite sizes for this recipe, but any kind of pasta will do.

For the sauce I made a creamy mushroom base. I had dried mushrooms (lobster mushrooms) that I busted up into a powder and I mixed this with vegetable stock and cream. I added some parmesan cheese (just because it is fun☺). I imagine that this could work with mushroom soup as a base too.

Once the pasta was thoroughly cooked (I personally like my pasta al dente, but if I cook it that way my husband makes whining noises. Lol) I drained it and added some butter to coat the pasta.

I mixed the greens with the sauce and poured it over the pasta. As topping I had some pickled sliced black walnut fruit. Other suggestions for topping are sundried tomatoes or morels fried in butter.

This was a popular meal with the family. We had it with a wild asparagus and spruce-tips salad with a vinaigrette dressing, and elder flower cordial for a drink.


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