The Absorption Method

I got this book recently from Amazon.
Have been wanting to try out some of the recipes.

Finally...

Zucchini pasta.



This is probably one of the nicest pasta I have made.
I made it using the absorption method.
I adjusted and modified the recipe a wee bit.

Ingredients:
250 litres of vegetable stock (with some thinly sliced quorn)
1 zucchini thinly sliced
1/4 onion finely chopped
1 clove garlic finely chopped
100g penne pasta
1 tbsp olive oil
salt and pepper to taste
grated cheese
a handful of pinenuts.


1. Heat up the stock in a saucepan.
2. Heat up oil in a wok and fry garlic + onion until fragant.
3. Add in pasta and fry for 2 mins.
4. Add stock into wok. Just enough to cover the pasta.
5. Cover wok and let pasta cook for 10 minutes. Stir occasionally and add more stock if the water has been absorbed.
6. After 5 minutes, stir in the zucchinis.
7. Add salt and pepper to taste.
8. Cover and cook until pasta is al-dente.
9 Serve with pine nuts and grated cheese!

Pasta cooked with this absorption method has better flavour to it.
Do try it out cause it is not as tedious at it sounds.

Minimum effort maximum satisfaction.