RSS Feed
Twitter
5:00 AM
Unknown
It has been a while since I posted any pasta recipes. Not that I am not cooking pasta anymore, just that I didn't get a chance to click. I make pasta at least once every two weeks and DH loves the regular way I make it - pasta, veggies and pasta sauce. This time I made this mushroom pasta with onions and chicken stock. Garnished with some fresh herbs this dish is very flavorful and appetizing.
Ingredients:
Serves - 2
Preparation time - 10 mins; Cooking time - 30 mins
Whole grain Spaghetti - 1/4th of a box
White Mushrooms (or any variety) - 8 oz approx 250 g - sliced
Onion - thinly sliced - 1/2 cup
Low sodium Vegetable broth / Chicken Stock - 1 cup
Coriander leaves - a few twigs (You can substitute Parsley, Mint, Basil or any fresh herb of your choice)
Olive oil - 1 tbsp + 1 tsp
Butter - 1 tsp
Italian seasoning - 1/2 tsp
Salt and Pepper to taste
Method:
Boil water in a wide pot with a tsp of salt. In a wide skillet add butter and 1 tsp of oil and layer the sliced mushrooms in a single layer. Allow it to brown for a couple of minutes and flip over to brown the other side. You can do this in batches if desired. When done remove the mushrooms to a plate. Add the remaining oil and saute the onions in high heat until they turn light brown. Sprinkle little salt and pepper and add the italian seasoning. Add the stock and allow it to reduce to half. Meanwhile drop the pasta in boiling water and cook for the time specified in the box. When it is cooked drain and transfer to the onion skillet with mushrooms and toss well. Check for seasoning and remove from heat. Sprinkle with chopped cilantro and serve hot.
Note: You could use any variety of pasta. Adding red pepper flakes for heat would give a different level of heat and taste.
Serves - 2
Preparation time - 10 mins; Cooking time - 30 mins
Whole grain Spaghetti - 1/4th of a box
White Mushrooms (or any variety) - 8 oz approx 250 g - sliced
Onion - thinly sliced - 1/2 cup
Low sodium Vegetable broth / Chicken Stock - 1 cup
Coriander leaves - a few twigs (You can substitute Parsley, Mint, Basil or any fresh herb of your choice)
Olive oil - 1 tbsp + 1 tsp
Butter - 1 tsp
Italian seasoning - 1/2 tsp
Salt and Pepper to taste
Boil water in a wide pot with a tsp of salt. In a wide skillet add butter and 1 tsp of oil and layer the sliced mushrooms in a single layer. Allow it to brown for a couple of minutes and flip over to brown the other side. You can do this in batches if desired. When done remove the mushrooms to a plate. Add the remaining oil and saute the onions in high heat until they turn light brown. Sprinkle little salt and pepper and add the italian seasoning. Add the stock and allow it to reduce to half. Meanwhile drop the pasta in boiling water and cook for the time specified in the box. When it is cooked drain and transfer to the onion skillet with mushrooms and toss well. Check for seasoning and remove from heat. Sprinkle with chopped cilantro and serve hot.
Note: You could use any variety of pasta. Adding red pepper flakes for heat would give a different level of heat and taste.
0 comments:
Post a Comment