Here is a quick stir-fry fusion dish mixing up pasta with Asian flavors. All it takes is 4 key ingredients and just about 15 minutes to put together.
One tip that I have professed over and over again is to keep cooked pasta handy in the freezer. When I am making pasta dishes, I cook 2-3 boxes on one stove. Cook pasta to half the time suggested, drain, run cold water through and coat with a teaspoon of oil. Let it sit and freeze it after cooling. I always have 2-3 bags of pasta to pull out in a jiffy.
Today’s recipe make use of Bow-tie pasta – use any small sized pasta for this dish.
A simple ingredient I have fallen in love (recently at least 🤪) is Japanese Miso chilly paste in oil. I could practically eat a shoe if it is topped with this condiment 😆…. SERIOUSLY ADDICTIVE!
What do we need –
- Any small sized pasta – half-cooked (thawed if frozen)
- Mushrooms – I used hen-of- the-woods – use any robust gourmet blend
- Sun dried tomato paste
- Asian miso chilly paste
- Herb of choice to garnish – I used parsley
I made a festive meal by serving this pasta with cauliflower steaks and roasted Brussel sprouts.
Keep this dish in your back pocket for a quick dinner … any week night. It was a huge hit with the kids too 😀
Note – I made cauliflower steaks by marinating them in a sauce of sesame oil, soy sauce, sriracha hot sauce and hoisin sauce.Cauliflower steaks-
Fusion dish – Bow-tie pasta meets Asian flavors
- 2 cups Bow-tie pasta half-cooked (Thawed if frozen)
- 2 cups Gourmet Mushroom blend sliced
- 2 tbsps Sun-dried tomatoes in oil
- 2 tbsps Asian miso chilly oil
- Parsley for garnishing
- Heat a large wok
- Add the mushrooms and stir-fry to crisp texture
- Add the pasta, the 2 pastes and season with salt
- Mix thoroughly; garnish with parley leaves; serve with sides of choice!
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