Corn Flour Pasta with Herbs, Leek and Mushrooms

Corn flour pasta that is suitable both vegans and celiac sufferers in a mixture of herbs with leek, garlic and mushrooms

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


Olive oil, 4 tablespoons
extra virgin - for frying
Leek, 1 unit
Garlic, 3 cloves
White champignon mushrooms, 1 basket
Celery, 1 stalk
stem + leaves
Dried parsley, 1 flat tablespoon
Dried dill, 1 flat tablespoon
Dried coriander, 1 flat tablespoon
Corn flour pasta/noodles, 500 g
Cumin, 1/2 flat teaspoon
Atlantic sea salt, 1/2 flat teaspoon
Paprika, 1/2 flat teaspoon
Dry chili, 1/2 teaspoon


1. Early preparation: cut the leek into thin slices, chop the garlic, cut the mushrooms into cubes and finely chop the celery.
2. In a large and wide pan, fry the leeks in olive oil for about 5 minutes.
3. Add the mushrooms, garlic and celery to the pan, and fry for another 5 minutes.
4. Add the herbs and mix everything together for another 5 minutes.
5. Cook the pasta in a pot with plenty of water until al dente (bite), strain and wash in a strainer.
6. Add the cooked pasta to the pan with the vegetables and mix.
7. Add the spices and mix everything together to blend flavors. Taste and fix seasoning to taste.
8. Turn off the heat and serve hot.
9. Bon appetite (:

The nutritional value does not include the dry chili. The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 443 cal 238 cal
Proteins 7 g 4 g
Carbohydrates 86 g 46 g
Fat 9 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Corn Flour Pasta with Herbs, Leek and Mushrooms
Easy and delicious for lunch