Monday, July 4, 2011

Basil, Tomato, Mushroom Pasta

With lots of garlic and basil!

We had leftover kong xin cai and mushroom stir fry, which were delicious in the pasta! The following recipe may be a little specific, but you can customize it to your liking. We used whole wheat noodles and didn't add cheese so it's low fat and high in fiber, but it would taste better with unhealthy white pasta and lots of creamy delicious cheese!!

Basil, Tomato, Mushroom Pasta
4 servings of noodles
3 Tbsp olive oil
1 head of garlic
1/2 cup ground pork
1/2 tsp salt
1 tsp better than bouillon (optional)
4 fat organic tomatoes
leftover sauteed mushrooms and kong xin cai (hollow center veggie)
a fat handful of basil leaves, cut finely
cracked black pepper

1. Bring a large pot of boiling water to a generous salt. Add noodles and stir. Cook until al dente, drain but do not rinse off the starchy goodness.
2. Meanwhile, heat a wok over high and add olive oil. When oil is ot, add garlic and pork and salt, and stir fry until the pork starts to brown and the garlic smells fragrant.
3. Add tomatoes and bouillon. Bring to a boil over high heat and smash tomatoes to let them release juice. Add your leftover mushrooms and kong xin cai.
4. When everything is heated through and smelling delicious, add the noodles and stir. Toss in basil leaves and give everything a good stir, and divide into bowls. Serve with freshly cracked black pepper.

a bushy bunch of basil

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