Pasta Without Tomato

Pasta Without Tomato Recipe

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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
1/4 c
parmesan cheese, grated
cilantro, leaves optional

How to Make Pasta Without Tomato


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

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About Pasta Without Tomato

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

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