Recipe

Mushroom And Egg Pasta Recipe

	Jo_jo_ba / All my dishes 8 months ago 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... More Prep:20m Cook:20m Servings:1	Jo_jo_ba
	mushroomy earthy herby garlicky rosemary fresh tomatoey ketchupy eggy peppery salty noodley sweet exotic delicious simple

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Fans

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Ingredients

2 oz Fiber Gourmet fettuccine pasta

250g assorted mushrooms (I had hedgehog, black trumpet and shiitakes), sliced

1 large 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

Directions

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.

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Comments

jo_jo_ba 8 months ago said:
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

chefelaine 8 months ago said:
Good stuff!! Comfort food :+D FIVE!

princessakedo 8 months ago said:
That sounds really good!

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