Monday, March 23, 2009

Blame it on the Fungi

Wow, I can honestly say I don't know of another blogger who has been as lazy as I've been with regards to regular posting! I'm not even a famous blogger, I don't have a book out or publish magazine articles - heck I don't even have a job - so it isn't like I can blame a hectic worklife these days. Nope, it's just been me and my napping in between catching up on everyone elses' blogging, trying to figure out my identity for a school assignment and baking a lot of birthday goodies (I've done four cakes for three birthdays in the past two weeks)! Now, with my mom away for business (and the rest of the family oh so helpful with maintaining basic levels of house cleanliness, I've been upgraded to part-time maid too. Of course you will get the recipes... in due course, since I have a most delicious pasta dinner to share with you first.

I'm going to pass this meal on to Presto Pasta Nights hosted this week by Aquadaze at Served with Love. And I promise that as soon as I can stay awake long enough to write a decent post, I will. For now, though, I have to resign myself to the land of glue sticks and markers!

I specified a couple brands in this recipe, just because I knew what particulars I used. Basically, though, anything goes! I bet for you meat-eaters some leftover cooked chicken or steak would work well.

Mushroom And Egg Pasta
Serves 1
2 oz Fiber Gourmet fettuccine pasta
250g assorted mushrooms (I had hedgehog, black trumpet and shiitakes), sliced
1 small sprig rosemary, stripped and leaves minced
1 large clove garlic, minced
100 mL Egg Creations egg substitute (or 2 eggs, beaten)
1 tbsp ketchup
salt and pepper to taste
  1. Boil pasta in a pot of salted water to al dente (about 5-7 minutes) and drain, set aside.
  2. In a large, non-stick frypan, heat a splash of water.
  3. Add mushrooms and cook over medium - high heat until reduced and beginning to brown, about 3-5 minutes.
  4. Add rosemary and garlic and cook until fragrant, adding a little water if necessary.
  5. Reduce heat to low.
  6. Add cooked pasta to the skillet, followed by the egg substitute and ketchup.
  7. Cook, stirring frequently, to coat the pasta and set the eggs, 2-3 minutes.
  8. Season with salt and pepper and serve immediately.
Amount Per Serving
Calories: 240.0
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 480.0 mg
Total Carbs: 51.1 g
Dietary Fiber: 25.0 g
Protein: 24.8 g

3 comments :

aquadaze said...

Sounds yum, sarah! Thanks for sharing this with PPN #106

Lizzy said...

Oh I do love mushrooms - this sounds divine. Thanks for posting the recipe!

Ruth Daniels said...

very tasty looking treat. Thanks for sharing with Presto Pasta Nights.