Guess what? We have a Food Goob Mini on the way!
A side effect of that has been morning sickness and, with that, LOTS of food aversions. Few foods have held much appeal for me in the last couple of months, and the foods that have appealed to me have usually lost their appeal within a few days. I learned quickly that trying to eat food that didn’t appeal to me didn’t end well.
Couple that with a fairly busy last couple of months at work for both Corwin and me, and cereal has become a pretty frequent alternative to dinner. When we have cooked, this dish has been a go-to since it has enough flavor for Corwin, is simple enough to sit well in my stomach, and is incredibly quick to make.
Angel Hair Pasta with Tomatoes, Mushrooms, and Basil
- 2 9 oz packages Buitoni angel hair pasta (you can also use dry angel hair pasta, but on busy nights I love that the refrigerated kind takes 60 seconds to cook, so you’re really just waiting for water to boil)
- 4 cloves garlic, minced (I hate getting the smell of garlic out of my hands so I keep a jar of pre-minced garlic in the fridge)
- Extra virgin olive oil
- 1 lb tomatoes (I like to use Campari tomatoes when they’re available, somewhere between full-size and cherry tomatoes in size and strength of flavor)
- About 10 fresh basil leaves, sliced into a chiffonade
- 1 carton baby Bella mushrooms, sliced (again, I get pre-sliced to save time)
- Coarse ground black pepper
- Sea salt
- (Optional) Avocado, sliced
- Boil water to cook the pasta according to pasta directions.
- Meanwhile, sauté garlic in olive oil until it starts to brown.
- Add mushrooms to garlic and olive oil, add some more olive oil to coat them and a little salt and pepper, and sauté until just starting to brown and soften.
- Add tomatoes and reduce heat to simmer until the pasta is ready.
- Just before the pasta is ready, add the basil to the veggie olive oil mixture and remove the mixture from heat a minute or two later (if you’re wondering why not add the basil earlier, check out this article).
- When pasta is ready, drain it and mix in a liberal pour of olive oil to make it easier to stir.
- Add the veggie olive oil sauce mixture to the pasta, mixing well. You might also add a little more salt, pepper, and olive oil until the pasta reaches the taste and consistency you like.
- (Optional) Garnish with avocado slices (because I put avocado on everything).