Mushroom And Tomato Pasta Recipe

About this recipe

A hearty and flavorful dinner featuring ground beef, tender macaroni, and a rich tomato sauce, perfect for those seeking a satisfying kosher meal.

Ingredients

• 100 g Sambar Onion Peeled
• 1 Kg Kissan Tomato Paste
• 1 Pack Button Mushroom (Anabe)
• 425 g Bambino Pep Elbows Macaroni
• 16 g Orika Oregano
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 250 g Mirchi Powder (Bedagi)

Instructions

1. 1. Heat a large skillet over medium heat and add 1 cup of sliced mushrooms. Cook until softened, stirring occasionally, about 5-7 minutes.
2. 2. Drain off any excess liquid from the skillet.
3. 3. Add 2 tbsp minced onion, 1 tbsp dried oregano, 1 small can (6 oz) tomato paste, 3 cups water, 1 tsp salt, 2 tsp chili powder, and the cooked mushrooms to the skillet. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to medium-low.
5. 5. Stir in 1 cup of uncooked macaroni and bring the mixture back to a boil.
6. 6. Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
7. 7. Serve hot, garnished with additional parsley flakes if desired.