Portabella, Parsley Pasta dish – sounds fancy but is quite easy to make. I will admit I am not the main chef in the house; I leave that role to the dear husband – he has a natural knack and loves cooking….so why interfere with a natural talent??? It is remarkable how he can pull together a fantastic meal with a few ingredients. Here is the dish we dined on over this past weekend.
The five main ingredients for this dish includes 6 oz. portabella mushrooms, sliced thin, 1/4 cup chopped fresh parsley, 5 chopped garlic cloves, 1/4 cup sundried tomatoes and 1 lb. fine pasta.
The garlic I did grow in the garden this past season and the parsley was the ingredient that actually prompted this dish. It was still growing with a passion outside in the middle of December! The tomatoes I call sundried were dehydrated in my Excalibur a couple months back and are very sweet and keep well this way.
Cook up the pasta separately. Saute portabella mushrooms, garlic, tomato, in olive oil until tender. Add 1/4 cup romano cheese, 1 1/2 cup water with bouillon cube dissolved to make a broth and 1 teas. corn starch. We also included 2 chicken breasts which were sauted in olive oil – this is optional.