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
- Boil pasta in a pot of salted water to al dente (about 5-7 minutes) and drain, set aside.
- In a large, non-stick frypan, heat a splash of water.
- Add mushrooms and cook over medium - high heat until reduced and beginning to brown, about 3-5 minutes.
- Add rosemary and garlic and cook until fragrant, adding a little water if necessary.
- Reduce heat to low.
- Add cooked pasta to the skillet, followed by the egg substitute and ketchup.
- Cook, stirring frequently, to coat the pasta and set the eggs, 2-3 minutes.
- Season with salt and pepper and serve immediately.
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
Sounds yum, sarah! Thanks for sharing this with PPN #106
ReplyDeleteOh I do love mushrooms - this sounds divine. Thanks for posting the recipe!
ReplyDeletevery tasty looking treat. Thanks for sharing with Presto Pasta Nights.
ReplyDelete