Salad Pasta

20251231 #breakfastdiary day 1600, -8°C/clear 2026 D-1, approx. 650kcal Salad Pasta

1 serving spaghetti, 1 cup cherry tomatoes, 1/2 broccoli, 1 cup meaty oyster mushroom, a little spring cabbage, parmesan cheese, (dressing) 2T red wine vinegar, 1T soy sauce, 2T olive oil, 1t minced garlic, 1t whole grain mustard

1. Blanch the broccoli in boiling water, remove, then cook the spaghetti in the same water with salt. 2. Mix 2T red wine vinegar, 1T soy sauce, 2T olive oil, 1t minced garlic, and 1t whole grain mustard well together. 3. In a mixing bowl, combine the spaghetti from step 1 with half the dressing from step 2, and mix well. 4. Heat olive oil in a pan, sprinkle with salt, pepper, and herbs, and pan-fry the meaty oyster mushroom. 5. Plate the cherry tomatoes, broccoli, the meaty oyster mushroom from step 4, spring cabbage, and the spaghetti from step 3, then top with the remaining dressing and parmesan cheese.