INGREDIENTS
- 2 L of water
- ½ teaspoon of salt
- 200 g of Whole Wheat Tornillo La Moderna®
- 1 tablespoon of olive oil
- 2 slices of chopped turkey bacon
- 2 cloves of garlic, chopped
- 2 cups of white cabbage, washed, disinfected and sliced
- 2 cups of mushrooms, quartered
- 4 tablespoons of toasted and chopped walnuts
- A pinch of salt and ground black pepper
- 1 ancho chili, cleaned and chopped
PREPARATION
- Heat the water with salt in a high pot until it boils.
- Immediately add the Whole Wheat Tornillo La Moderna® pasta and cook until it is al dente.
- Drain and set aside.
- Heat the oil in a pan and cook the bacon with the garlic until both are golden brown.
- Add the cabbage and sauté for one minute or until it begins to soften.
- Add the mushrooms and continue sautéing until they soften.
- Add the pasta to the pan and mix well with the vegetables.
- Add walnuts, salt, pepper and ancho chili; mix well and cook for one more minute.
- Serve hot and enjoy.