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“cooking experiment on a day there was nothing in the house. turned out tasting like a cross between tomato pesto sauce and bolignaise sauce, would be good with ground beef (fake or real) or kalimata olives. makes one BIG portion but is surprisingly light for a pasta dish.”
READY IN:
15mins
SERVES:
1-2
YIELD:
1 BIG bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. melt margarine (or oil, or butter) in frying pan, add mushrooms and garlic, cook till soft.
  2. dump mushroom mix into food processor with tomatoes and feta, process till you have a gritty paste, if having trouble you could add the rest of the ingredients (minus pasta) now or during next step.
  3. return to pan, add everything else and heat through. why it tastes like pesto i don't quite understand -- .

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