It's been a while since I was chosen for Foodbuzz 24x24, and I am so happy that I got it this time so I can share my favorite, ultimate favorite dishes...Pasta! And that Foodbuzz liked my menu last week. I am truly honored to be one among 24 talented bloggers around the world who are sharing their menus with blogging community! Thank you very much!
Who doesn't like this comfort food? I mean, I don't think that I know a person who is not enjoying bowl or plate of good pasta. I had a little party and it is all about tasting my pasta dishes. I hope you will enjoy it... so kick back and prepare your napkins..and no I am not planing to open up a restaurant..or maybe I should! LOL!
|Lazy Susan: 8 full dishes + 2 of spinach pasta|
|Olive oil, Garlic, Dry Herbs and Pocerino- Romano Cheese|
Roasted Garlic & Parsley Linguine with Baby Bella Mushrooms, and Creamy Sauce-Served in Portobello Mushroom Caps
Campanelle with Steamed Asparagus & Cherry Tomatoes
Spicy Asian-Style Pasta
Spinach Fettuccine with Baby Bella Mushrooms and Cherry Tomatoes
Recipe will come in the next post!
1st Pasta: Olive oil, Garlic, Dry Herbs and Pocerino- Romano Cheese
Prep time 5 min.
Cooking time 15min.
- 2 Pk. Spaghetti (try using WFM pasta..delish!)
- 1 Tbs. Olive Oil, EVOO
- 3 Garlic cloves
- ½ Tbs, dry Herbs, Italian Mix
- ½ tsp. Dry Basil
- Salt & Pepper to taste
- Boil salted water (1 Tbs. Salt) and drop your Spaghetti in. Cook for about 12-15 minutes.
- In a meanwhile, Heat your skillet and saute garlic cloves that you cut in halves in olive oil and dry herbs.
- Turn down on low the heat and let it saute so the olive oil can get infused by garlic.
- Once the pasta is done, take the garlic halves out and drop the pasta right in.
- Stir or shake the sauteing pan back and forth so the pasta get nice coding.
- Garnish with Fresh Basil and Pocerino- Romano Cheese/or Parmigiano Cheese
Serve right away!
2nd Pasta: Roasted Garlic & Parsley Linguine with Baby Bella Mushrooms, and Creamy Sauce-Served in Portobello Mushroom Caps
Prep time: 5 min.
Cooking time: 5 min.
- 2 Pk. Linguine, it was handmade and packed
- 5 Baby Bella Mushrooms
- 3 Garlic Cloves
- ½ Tbs. Basil
- 1 tsp. Olive Oil
- ½ cup Heavy Whipped cream
- Salt and Pepper to taste
- 1 Portobello Mushroom for each serving + Pinch of Sea salt to taste
- ½ Tbs. Flour + 3 Tbs. Water(or more)
- Fresh Basil
- Lightly wash Portobello mushrooms and take off the steams; Season them and place in a Preheated oven on 400 degrees Fahrenheit – Use parchment paper to line up your baking pan for easy clean up.
- Once they are done pat them with kitchen paper towel to absorb all the liquid that came out.
- In a meanwhile boil a water with salt and start with the sauce.
- In a sauce pan place garlic, olive oil and basil.
- Slightly wash baby bella mushrooms and slice them about 1/3 inch thick slices.
- Add mushrooms to the sauce pan with garlic, olive oil and basil.
- Once the Potobello mushrooms are done, place the linguine in the boiling water. (it will take about 3-5 minutes until pasta is done because it's handmade, almost fresh)
- To make a sauce, mix flour and water until smooth and add in the sauce pan whipped cream.
- Stir well and add flour and water mixture, but pour slowly and add just enough to make it thicker.
- Add salt and pepper to taste/
- Stir everything together, and drop the drained pasta in.
- Serve in the Porobello mushroom caps and garnish with fresh basil.
3rd Pasta: Campanelle with Steamed Asparagus & Cherry Tomatoes
Prep time:5 min.
Cooking time: 12 min.
- 1 Pk. Campanelle Pasta (in translation little bells)
- 1 cup Cherry Tomatoes
- 1 Bunch fresh Asparagus
- 1 Tbs. Olive Oil
- 2 Tbs. Lemon juice, freshly squeezed
- Salt & Pepper to taste
- Wash the Vegetables, than cut the Asparagus into 2 inch thick and tomatoes in halves
- Boil Water for pasta with 1 Tbs. Of Salt. Once it's boiled drop the pasta in.
- Steam the Asparagus, or you can drop in the boiling water for minute or two (use salt to season the water)
- In a meanwhile combine lemon juice, olive oil, salt and pepper; stir and set aside.
- Once the pasta is done and asparagus is steamed, drop it in the pasta pot draining and run under cold water to cool it down faster.
- Place it in the salad dish, or any dish that you desire and add tomatoes.
- Stir well and pour lemon juice and olive oil mix.
- Toss lightly to code each piece of pasta, cover with clear wrapping foil and set aside until ready to be served.
4th Pasta: Spicy Asian-Style Pasta
Prep time: 10 min.
Cooking time: 10 min.
- 2 pk. Udon Noodles
- 1 Tbs. Sesame Oil
- 2 cups Shrimps
- 1 cup Snow peas
- 3 kind of Peppers, Red, Green, and Yellow
- ½ cup Green Onions, chopped
- 2 Slices Fresh Ginger
- 2 Tbs. Soy Sauce
- Pinch of Crushed Red Pepper
- 1 pk. Bunashimeji Mushrooms (in translation Brown Beech or Brown Clamshell Mushrooms)
- Salt and Pepper to taste
- ¼ cup Vegetable stock + 2 Tbs. For mushrooms
- Sprinkle with Black Sesame Seeds
- Boil water with Salt(approximately 1 Tbs.) , drop the noodles.
- While that is cooking, in a pan put shrimps with sesame oil, let them saute for few minutes, than add all the other ingredients except mushrooms and sesame seeds.
- Stir well to combine all the flavors, and pour soy sauce + Vegetable stock.
- In the other pan add bit of sesame oil, 2 Tbs. Vegetable stock + bunashimeju mushrooms, and cook them for 5 minutes under the lid on a low temperature.
- Once the noodles are done , drain and drop them in the pan.
- Combine all the ingredients by coding each noodle.
- Cook for few minutes and serve right away.
- Complete everything by adding on the plate noodles, take few shrimps for each serving, add mushrooms on the side(make sure to cut the very bottom) and sprinkle with sesame seeds.
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