• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Pasta With Mushrooms and Heirloom Cherry Tomatoes

By Linda Capeloto Sendowski 1 Comment

The Desert Southwest, more specifically Palm Desert area in the Coachella Valley was shimmering with heat this past weekend.  The floral perfumed air was dry and still, nature’s blast furnace had fired up about one and one half months ahead of schedule.  The mercury reached its zenith about 3 PM at 102° F.  We, meaning my sister’s and I spent a wonderful Shabbat together, visiting, eating, and floating in the pool.  The food of course, was spectacular.

Along about 3 PM Sunday we had all had our fill of summer heat and decided to drive back to Los Angeles.  On the drive down to the freeway entrance the car thermometer went from 102° to 110° F to our amazement.  After a brief stop to indulge a fit of crazy outlet mall consumerism we continued our drive.  It started to become hazy, then kind of cloudy, then downright gloomy.  The bright clarity of the desert gave way to a deepening marine mist and by the time we arrived home it was 62° F and felt like beach weather!   The low cloud deck and fog obscured all but the closest houses, no mountains, no sky scrapers no horizon, just the dark abyss.

We quickly prepared our spectacular dinner of Turkey Schwarma and salads.  So, now to the point of this story; I have been eating a little too well these last two weeks and in order to reign in the calorie count I made this dinner one night for two.  I cooked a light pasta dish with vegetables, vegetarian, even one could say vegan if you pass on the cheese, to give my stomach a rest without forfeiting flavor and satisfaction.

Serves 1 to 2

Large pot of boiling water

1/ 2 box of Spaghetti #12 (1 pound box)

3 tablespoons olive oil

6 large button mushrooms, cleaned and sliced medium

8 large pieces frozen Porcini mushrooms, cleaned and sliced medium

2 peeled and minced garlic cloves

1 cup heirloom cherry tomatoes or grape tomatoes, cut in half

1 whole roasted red bell pepper, peeled, seeded, and sliced julienne

Sea Salt and fresh cracked pepper

8 fresh basil leaves, chiffonade

1/ 2 cup grated Parmigano Reggiano

Drizzle of Extra Virgin Olive Oil (optional)

Bring the large pot of water to a boil over high heat.  I use a stock pot or large Dutch oven. Add a pinch of sea salt and 1 tablespoon olive oil to water and then, add pasta.  Cook pasta for about 8 minutes, until al dente and then, drain in a colander.

While pasta is cooking, heat a large skillet on high heat, add oil, add mushrooms, and sauté until golden crust is forming on mushrooms, then add garlic, and season with salt and pepper.  Next, add tomatoes and stir.  Sauté mushrooms and tomatoes until tomatoes are getting very soft and then, add bell pepper. Stir and season with salt and pepper, sauté for two more minutes.  Add drained pasta to tomato mushroom mix and stir to combine in the skillet.  Adjust seasoning , garnish with chiffonade of basil and sprinkle with Parmigano.  Give an extra drizzle of oil if you wish, divide into two portions and enjoy.

 

Filed Under: Cookbook, Main Course, Vegetarian Recipes Tagged With: dinner, easy, kosher, light, mushroom, Pasta, recipe, vegetarian

Reader Interactions

Comments

  1. greek girl from Queens says

    April 24, 2012 at 11:03 AM

    How synchronistic, Linda! I had the exact same meal tonight, using the exact same ingredients – and for the same exact reason as you chose it: to control the caloric intake that I’ve been indulging in far too often lately.

    You’re right – it’s light, yet it’s so satisfying and full of flavour with every mouthful. Unfortunately for me, I didn’t make it to compliment wearmer weather, but rather, as a hearty dish to warm us up on this bit-too-unseasonably-chilly spring weather we’re experiencing here.

    Either way though, and for whatever the reason, this is a simple and delicious dish, and a crowd pleaser every time.

    Thanks for sharing!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.