Hi guys!
As breakfast and lunch are pretty repetitive around here (oatmeal, smoothie, salad, repeat), I am once again bringing you a recipe that I tested out this week for dinner. This was one part use-everything-left-in-the-fridge, one part Martha Stewart inspiration. I was going to use this recipe for Mushroom Tart but decided on pasta rather than pastry as it can bulk up better.
Due to time crunching, I prepared the mushrooms the night before. I peeled a large box of white button mushrooms, sliced them, and sautéed them in butter and olive oil.
I did the same with the eggplant. I sliced and diced a medium eggplant and sautéed it in butter and olive oil until it had cooked down.
Meanwhile, I boiled an entire box of penne pasta in a large pot until it was al dente.
After draining the pasta, I put it back into the same pot and added in the mushrooms and eggplant. I also added several handfuls of sliced cherry tomatoes and mixed them together.
Finish up with some parm cheese and a side salad and dinner is served!
Check out MarthaStewart.com for the original Mushroom Tart inspiration. I’ll probably make that at some point down the road.
Let me know if you test out this recipe and what you think of it.
Do you have staple dinner recipes that you use?
Let me know in the comments!
I’m on ’em all!
Until next time,
Ana Luiza
Fancy pants!