Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
vmh@IntelliCorp.COMCorn Pasta on Mushroom-Tomato Sauce (MV Lunch)Ingredients (use vegan versions): two cups of corn pasta
1-2 cups of chopped Roma tomatoes
spices: salt and pepper, oregano, parsley
chives or
chopped mushrooms
Directions:Here is another one of my Microwave lunches:
At home, pre-cook one to two cups of corn pasta. (I discovered it in my local HFS). Note, that corn pasta needs to cook longer and with more water than regular pasta. Put pasta into lunch container.
Add: 1-2 cups of chopped Roma tomatoes and spices, especially salt and pepper, oregano, parsley, and chives or green onions. (You can use canned tomatoes instead of fresh ones).
Add: as many chopped mushrooms as you want. I usually do 6-12, depending on my mood for the day.
I coked this recipe for both my small children, first to the directions which thay said was nice, but the second time i gentley cooked the tomatoes and mushrooms with the herbs then served over the pasta accomied by a greek salad
Archived comment by: helen
I really liked this recipe for dinner. I added a ton of garlic (cause I love it). My corn pasta must be different than most, because upon reheating it became SUPER crumbly. Even with the pasta becoming a bit of a mush, the flavor was excellent. Thanks for the recipe
Archived comment by: kelley
