Pasta Without Tomato

Pasta Without Tomato

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Ingredients

  • 1 oz
    spaghetti, broken
  • 2 oz
    rotini pasta
  • 1/2 lb
    lean ground beef
  • 1 tsp
    olive oil
  • 1/4 c
    onions, chopped
  • 2 tsp
    garlic powder to taste
  • 4 oz
    sliced mushrooms
  • 1/4 c
    fresh parsley, chopped
  • 1 Tbsp
    italian seasoning
  • 1 large
    egg, lighly beaten
  • 1 tsp
    olive oil
  • 1/2 tsp
    fresh basil leaves
  • 1 tsp
    dried oregano
  • ·
    white pepper to taste
  • pinch
    salt
  • 1/4 c
    parmesan cheese, grated
  • ·
    cilantro, leaves optional

How to Make Pasta Without Tomato

Step-by-Step

  1. Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta; break about 1 ounce of long spaghetti in halves or thirds; place in the cup, and add enough of the rotini (about 2 ounces) to make up the difference.
  2. Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder.
  3. While the pasta is cooking, brown beef; remove fat as it appears.
  4. When meat is no longer pink, then add olive oil and onions and fry, stirring, to soften and sweat the onions.
  5. Add garlic, mushrooms, parsley, and the Italian seasoning and blend.
  6. Continue cooking and stirring until mushrooms are warmed (not limp).
  7. Remove from heat but keep warm.
  8. Drain the pasta but do not rinse.
  9. Put pasta back in the pot used to cook it.
  10. Add the hamburger mixture.
  11. Make a well in the center of the spaghetti mixture and working quickly, mix the egg and extra oil.
  12. Using moderately high heat, quickly pour the egg mixture into the well and stir, constantly, to both coat the pasta, and to cook the egg.
  13. Season with basil, oregano and pepper.
  14. Add the parmesan and optional cilantro.

Printable Recipe Card

About Pasta Without Tomato

Course/Dish: Beef Pasta
Other Tag: Quick & Easy



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