CREAMY MUSHROOM AND BASIL
WHOLE WHEAT PASTA
This week’s assignment was probably my best meal for this
class, so far. Fact is, you can make any kind of recipes with whole grains, so
it was very easy to find a yummy recipe. I found this recipe in the following link: http://recipes-plus.com/recipe/creamy-spinach-mushroom-pasta-19841?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Ingredients
- 2 oz fresh organic basil, chopped
- 1 big onion, diced
- 2 garlic cloves, chopped
- 1 lb mushrooms, chopped
- 1 1/2 vegetable stock
- 1/2 whole wheat pasta
- 1 cup of natural whole milk yogurt
- 2 tbsp EVOO
- 2 slices of cheese
- Salt and pepper
Process
Firstly, I diced the onion and chopped both the garlic and the mushrooms, and sauteed them with the EVOO, for 7-8 minutes. I added the stock and let it boil for 5 minutes, and after a while, added the yogurt into the mixture. I chopped the basil and added it with the rest of the ingredients. I just cooked the basil for a brief period of time, enough time to let the flavor meld. At the same time, I boiled the pasta and set it aside.Then I divided the mixture in 2 parts. I blended one of the parts and then put it back with the rest. I boiled the sauce until it got to a nice creamy consistency. Then I added the pasta and served it in a platter. At the end, I grilled the dish in the oven with some cheese.
Reflection
I only used the recipe to guide myself and come up with ideas. Honestly, what I cooked has nothing to do with the original recipe. Instead of spinach I used basil, which is way different. Since it's an herb, I thought it'd give more aroma and flavor. Also, they used heavy cream and I used yogurt instead. I came up with the blending part as well. Taste was amazing!! Will definitely make it again.
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