Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add veggies, meat, sauce, cream, everything goes and it’s very hard to ruin a pasta dish. Of course, it is also usually a pretty fast process until the pasta’s ready which is perfect for dinner after coming home at the end of a work day.
As always, what I did with this one is take a look at the fridge and see what I have for ingredients. I first spotted that lonely Portobello mushroom and though to myself I can make mushroom sauce, but then I noticed I have no cream, so I kept on looking and I noticed other veggies. I took everything I had and added almonds. What can I tell you? It was super easy to make and the results looked like I spent a lot of time and effort making this one, well between us? I didn’t 🙂 and once again I was happy! Because hey, I got to use whatever I had in the fridge and the food tasted amazingly good.
- 450gr Pasta (1 pack)
- ½ Cup Olive Oil
- ½ Onion – Sliced
- ½ Bell Pepper – Sliced into small strips
- 6 Mushrooms (white) - Sliced
- 1 Portobello Mushroom – Cubed
- 2 Garlic Cloves – Cut into quarters
- 1 tsp Dry Basil
- ¼ Cup Sliced Almonds
- Salt and pepper to taste
- Cook pasta according to the cooking instructions on the package
- In a large skillet, frying pan or wok heat up the oil over medium heat and add the sliced onion. Saute for about 3 minutes.
- Add in the mushrooms, the Portobello, bell pepper, garlic and basil and stir.
- Let cook for about 10-15 minutes while stir frying.
- When the peppers soften just a bit, add in the almonds. Stir fry for another 2-3 minutes (almonds should be golden) and remove from heat.
- Add the ready veggie mix into the cooked pasta and stir gently until combined and serve.
