Mushroom and Egg Pasta
From jo_jo_ba 15 years ago
- 20 minutes to make
- Serves 1
This was a perfect way for me to use up a bunch of the goodies I scored from the Copper Chef competition I was in last week - after the event was over we were free to raid the ingredients table so I grabbed all the gourmet mushrooms and herbs I could get! Read more Tossed with pasta, egg substitute and the secret ingredient (shh, it's ketchup!) the exotic meatiness of the mushrooms and pungency of the rosemary make this a delicious dish to savour! See less
Ingredients
- 2 oz Fiber Gourmet fettuccine pasta shopping list
- 250g assorted mushrooms (I had hedgehog, black trumpet and shiitakes), sliced shopping list
- 1 large sprig rosemary, stripped and leaves minced shopping list
- 1 large clove garlic, minced shopping list
- 100 mL Egg Creations egg substitute (or 2 eggs, beaten) shopping list
- 1 tbsp ketchup shopping list
- salt and pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 3
- artsyblonde28 Park Ridge, IL
- chefelaine Muskoka, CANA
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
chefelaineThe Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "