I was craving a creamy pasta without all the fat of alfredo. I also had some left over vegetables from the vegetable tofu stack I made the other night. So, I decided to whip up a cheap, quick pasta dish for dinner.
Cost: $5.00 (all I bought was sour cream, mushrooms and pasta - otherwise I used leftovers)
Yield: Serves 2-4 depending on how many veggies you have
Ingredients:
- Pene pasta
- mushrooms gallore
- roast red pepper, cooked squash & carmelised onions
- two tomatoes
- low-fat sour cream
- parmesean cheese (I had some lying around)
- fresh basil
- extra virgin olive oil
- 2 cloves garlic
- salt and pepper to taste
Method:
- Cook pasta according to package instructions
- Meanwhile, saute garlic in olive oil, then add sliced mushrooms
- Then add other veggies and saute 'til cooked through. Season with salt to taste.
- Mix sour cream with finely chopped basil. Season with a little salt and sugar to taste. Note: this is sort of an acquired tatste. You may just want to use regular alfredo sauce
- Drain pasta and toss with a little olive oil and the parmesan cheese
Assembly
- Put a genrous serving of pasta on each plate
- Top with vegetable mixture
- Drizzle sour cream mix on top
- Garnish with fresh basil and more freshly grated parmesean cheese
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