Today I'm having this pasta dish for lunch. This is my own experimental recipe. Not that I'm biased but I could swear to my dead granny that this food is such a delish. :) It really came out good (sorry for gushing again). Because of the fresh and unique combination of the herbs and spices, mushrooms and garbanzo beans.
Stuffing:
For the herb- I used fresh Basil leaves and some lemon zest. For the spices- I used onion, garlic and sweet bell pepper.
For the vegetables- I used regular mushrooms (chops), carrots (chops), garbanzo beans (mashed).
For the meat- I used ground tofu.
To cook just saute all the spices with olive oil and cholesterol free butter in 2 minutes, then, add the mushrooms and carrots, lemon zest and a few drops of lemon juice in 5 minutes. Add the garbanzo beans, ground meat and basil leaves, salt and pepper to taste cook for about 3 minutes more.
In case you wondering, of course I boiled the pasta before hand. This is what we need to do first if we cook pasta, right?
So I stuffed the pasta with this stuffing. I add mozzarella cheese on the top of it and drizzled some ground pepper and baked for 5 minutes in 350- Fahrenheit degrees oven. Add any pasta tomato sauce (i used ragu) before dig-it-in.
et viola! enjoy!!
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