Mushroom and garlic pasta

Ingredients:

• 4 cups Rotelle uncooked
• ½ cup onion chopped
• 1 clove garlic minced
• ½ cup Shiitake mushrooms chopped
• ½ cup Oyster mushrooms picked clean
• 1/3 cup Portobello mushrooms chopped
• 2 cups chicken stock
• 3 beef Bouillon cubes
• Salt and pepper to taste
• 3 tbsp clarified butter
• ½ cup red wine

How to:

• Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the onion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften.
• Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.
• Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and cover and simmer for 15 minutes.
• When it’s all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.
• This dish is versatile and many different things can be added for extra flavour. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash, peppers, etc. Any types of mushrooms may also be substituted as you see fit.

Recipe source: http://www.professionalrecipes.com/recipes/pasta/rotelle_mushroom.html

• Breakfast

2 Weetbix with brown sugar and  low fat milk.

English breakfast tea.

1 Glass water

• Snack

1 Banana

1 Low fat yoghurt

1 Glass water

• Lunch

Pumpkin seed bun with gypsy ham or thinly sliced chicken breast, mayo, lettuce, cucumber/pickled cucumber and tomato.

1 Apple

1 Glass water

• Snack

Provitas with Bovril/Marmite and cheese.

• Dinner

Baked chicken breast, steamed veg, baked potato and low fat cheese sauce from Woolies.

1 Glass fresh orange juice.

DAY 2:

• Breakfast

1 Boiled egg and a slice of whole wheat toast.

Rooibos tea with honey and milk.

1 Glass water

• Snack

1 Breakfast bar (e.g. Granola bar)

1 Glass water

• Lunch

Salad with lettuce, cucumber, tomato, grated carrot, mozzarella, sweetcorn and dressing of your choice.

1 Glass orange juice.

• Snack

Provitas with tuna mayo.

Green Tea with honey and lemon.

• Dinner

Chunky veg soup with sliced and buttered fresh whole wheat bread to dip.

1 Glass apple juice.

• Dessert

Baked apples and custard.

Camomile tea with milk and honey.

DAY 3:

• Breakfast

All bran flakes with sliced banana and low fat milk

English breakfast tea.

• Snack

1 Apple

1 Glass Water

• Lunch

Pasta salad with sundried tomato, olive oil, pecan nuts, feta, black olives rocket and fresh avo.

1 Glass water

• Snack

Provitas with Bovril/Marmite and cheese.

1 Glass water

• Dinner

Roast chicken, potatoes and veg with gravy.

1 Glass apple juice

DAY 4:

• Breakfast

Oat Bran with honey/brown sugar and low fat milk.

Five roses tea

• Snack

Dried fruit roll

1 Yoghurt

1 Glass water

• Lunch

Chicken and sweet pea salad with lettuce, cherry tomatoes and cucumber.

• Snack

Cracker break with with avo.

• Dinner

Stir fried veg with soy sauce.

1 Glass fresh orange juice.

• Dessert

Low fat chocolate mousse.

DAY 5:

• Breakfast

Fruit and yoghurt smoothie with a sprinkle of muesli.

• Snack

Fruit

1 Yoghurt

1 Earl grey tea

• Lunch

Whole wheat roll with tuna, mayo, cucumber and tomato.

1 Glass water

• Snack

Cup of soup

• Dinner

Spaghetti Bolognaise with grated cheddar or parmesan.

Camolile Tea

Ingredients:

* Penne pasta
* 2 tins tomato and onion mix
* 1 onion
* Garlic butter
* 1 chilli
* Feta
* Rocket
* Mixed herbs, salt and pepper

The how to:
1. Boil pasta in a big pot of water with a drop of olive oil and a pinch of salt.

* Strain, rinse and steam to re heat once ready.

2. Chop up onions and sauté with garlic butter in frying pan till golden in colour.

* Pour tins of tom and onion mix into pan, add chopped chillies, salt, pepper and mixed herbs, and allow to simmer.

3. Serve over a bed of pasta, and top with feta crumbles and fresh rocket leaves