Okay…so I am late on my post. Yesterday was a special day for me. Santa came early and delivered a brand new Samsung Chef Collection refrigerator! Have you ever had a new fridge delivered when you already had another one in place? Any sympathy for me? I had two I had to deal with – one in the garage and one in my kitchen.
So at 9 am yesterday, I did a made dash to empty BOTH of all the semi non-perishable items in prep for the 4 hour window for the delivery. Then at the 15 minute call, I was emptying both the fridges and their freezers of all the rest of the food. I watched as one went out of the garage followed by another out of the house and back into the garage. Then my new baby came in and didn’t fit! (Long story…)
So my evening was spent figuring that out and then figuring out how to get everything back in…needless to say the post got delayed. Oh and I love my new fridge. But on to Monday Munchies even if it is Tardy Tuesday late!
My family loves Italian food. Eggplant parmigiana. Mushroom ravioli. Cheese rigatoni. All of it! So when I saw this playful Italian dish in the Better Homes and Gardens Dinner on a Dollar, I knew I had to try it.
I only made a few changes and personally, I think for the best. I doubled the vegetable ingredients in order to balance out all the pasta. For an obvious one if you have been following Wife, Mom, House…Oh My! for a while, I opted to use onion powder versus garlic. I personally feel you can’t have an Italian pasta without black olives so I added them. But that’s about it for the changes.
I must say this was a super simple dish to make and an even better to shop for. The only major expense was the mushrooms at about $1.50 per container. Almost everything was a staple in my pantry and will probably be the case for most people. I ended up with way more servings than the initial recipe said. I actually got two whole family meals out of the one recipe. And it was a hit, even with my on occasion veggie phobe hubby and stepson. Paraphrasing my hubby, its definitely a repeat dish.
2 cartons white or button mushrooms
1 can diced roasted tomatoes
1 tablespoon olive oil
1 can white cannellini beans or white kidney beans
1 box rigatoni
1/2 teaspoon onion powder
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon cracked black pepper
1/4 teaspoon sea salt
1 can black olives
1/4 teaspoon minced fresh basil
1/4 cup parmesan cheese
Putting It All Together:
1. I started by slicing my mushrooms and preheating my oven to 450 degrees. Then I placed them on a baking sheets and drizzled them with the 1 tablespoon of olive oil and the oregano. I popped them in the oven to roast for about 25-30 minutes.
2. Next, I simply made the rigatoni according to the boxes instructions. When done, I drained the pasta, rinsed and returned it to the pot.
3. While the pasta and mushrooms were cooking, I sliced the olives and the minced basil and added them to a large bowl to wait for the rest of the dish.
4. In a small bowl, I whisked the dressing together. I added the 2 tablespoons of olive oil, the white wine vinegar, the salt, cracked pepper, and the onion powder together and mixed until well combined.
5. At about 20 minutes in on the roasting mushrooms, I added the tomatoes and the cannallinni beans. The key is to drain both before adding them to the tray with the mushrooms.
6. When the mushrooms are done, add the pasta, the mushrooms, tomatoes, beans, and parmesan to the bowl with the olives and basil. Drizzle the dressing over the pasta and mix together until veggies are evenly distributed throughout the pasta and the dressing coats the dish well.
7. Serve warm.
At less than a $1.85 per serving, you can’t go wrong!
Until next post!