Hey everyone! I am now back in Dallas after almost a whole year with my family in Singapore. It’s been a little tough living in SG through the pandemic but it was great to be able to see my family and friends again. Life has changed so much since and now I’m really getting used to life in Texas. It’s been hot (can you believe it feels hotter here than it is in Singapore?) but good!
Freelance work is finally over and I have a little more time. So, here is a quick and easy recipe of a spicy Portobello pasta!
I hope 2022 has been good to you too. Time passes so quickly, can’t believe it is already July. Take care all!
Spicy Portobello Pasta
Trying to recreate Pastamania's Spicy Portobello!
Ingredients
- 3-5 bird's eye chili pepper according to tolerance
- 2 tbsp fresh italian parsley or regular parsley
- 2 portobello mushrooms
- 0.5 lbs uncooked pasta noodles any kind will do
- 2 tbsp minced garlic fresh is best
- 1/4 cup olive oil + a little more for frying
- 1/2 cup finly grated parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Clean the portobellos. You can scrape off the gills and remove the stems if you like but it is not necessary. Cut them into large chunks.
- Cut the chili pepper into small pieces. If you can't handle the spice, remove some of the seeds.
- Boil the pasta according to instructions from the box.
- Put some oil in the pan and fry up the Portobello pieces first. They do take a while to shrink up and release the juices. When cooked, remove from heat.
- Add a little more oil to fry up the garlic.
- Once the garlic is nice and brown, add the chili pepper. Add the pasta and the parsley, and the cooked mushrooms with the parmesan cheese.
- Add olive oil according to preference. Mix and serve.
