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Monday, 30 September 2013

Rotini with Velvety Oyster Mushrooms

Big A loves Mushrooms and his favorite mushroom dishes are pastas, soups and bakes! And the creamy cheesy ones are our go to. Its so easy and tastes just yum. 


To make this recipe Baby / toddler friendly skip the salt and Fresno pepper. When offering babies / toddlers pasta go for whole wheat ones. And when choosing cheese opt for unprocessed and unsalted cheese and butter. 

You Will Need:
250g of Rotini Pasta   
1 Medium Onion, Finely Chopped
250g of Oyster Mushrooms, Sliced
A tsp of Garlic Powder / Garlic Granules
1/2 Cup of Grated Cheese, Parmesan and Cheddar
1/2 Cup of Half and Half
2 tbsp of Finely Chopped Fresh Parsley
Some Finely Chopped Lemon Basil
2 Finely Chopped Fresno Pepper, Depending on how hot you like
Salt to Taste
2 tbsp of Butter / Olive Oil

The Cooking:

Heat a large saucepan with ample water, sea salt and a tbsp of oil on high. Once the water begins to boil tumble in the rotini and give a quick stir. Cook for 15 mins or till the pasta is cooked stirring every few mins to avoid sticking to the bottom. Drain the rotini and run under cold water to avoid them from sticking.

NOTE: Adding oil to the water has no significance. Make sure u have the flame high and the water boils rapidly throughout cooking the pasta. Only this helps the pasta to stay separated.

Heat a heavy bottom sauce pan and add the butter with a tbsp of oil to stop it from burning. Once hot add the onions and saute till pink and translucent. Add the Fresno pepper and oyster mushrooms. Saute on high till the mushrooms release water and cook till the mushroom has dried up. Then sprinkle the garlic powder and mix well. Pour in half and half and bring to a gentle simmer. Tumble in the rotini and mix well. Add in the cheese and mix till the cheese is combined and melted. 

Season with salt, and add the chopped parsley and basil. Serve hot

Happy Cooking!








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