Pasta Without Tomato

Name: Pasta Without Tomato
Ingredients: 1 cup spaghetti squash cooked; 2 ounces pasta, rotini; 1 ounce vermicelli pasta broken; 1 whole hot italian sausages link; 1 teaspoon olive oil, extra-virgin; 1/4 cup onions chopped; 1 medium carrots chopped; 1 stalk fennel bulb fresh,; 1 tablespoon garlic crushed; 4 ounces mushrooms sliced; 1/4 cup parsley leaves diced; 1 tablespoon italian seasoning; 1 medium eggs; 1 tablespoon basil chopped; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

15 ingredients

17 steps

Ingredients

1 cup spaghetti squash cooked
2 ounces pasta, rotini
1 ounce vermicelli pasta broken
1 whole hot italian sausages link
1 teaspoon olive oil, extra-virgin
1/4 cup onions chopped
1 medium carrots chopped
1 stalk fennel bulb fresh,
1 tablespoon garlic crushed
4 ounces mushrooms sliced
1/4 cup parsley leaves diced
1 tablespoon italian seasoning
1 medium eggs
1 tablespoon basil chopped
2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Directions

1

Micro-cook the spaghetti squash or use left-over.
2

Cook pastas together.
3

While the pasta is cooking, brown the sausage.
4

Add olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped celery).
5

Add chicken broth as needed to soften the vegetables.
6

Add garlic, mushrooms, and Italian herbs.
7

Continue cooking and stirring until mushrooms are warmed (not limp).
8

Remove from heat but keep warm.
9

Drain the pasta but do not rinse.
10

Put pasta back in the pot.
11

Add squash and stir to mix.
12

Add the saute mixture to the pasta pot and stir.
13

Beat one egg (or use 1/4 cup egg substitute).
14

Turn on the heat.
15

Make a well in the center and .
16

Working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg.
17

Season with basil, oregano, more pepper, salt to taste, cilantro