Monday, February 20, 2012

Sweet Potato, Onion and Mushrooms in Balsamic Vinegar with Pasta


This is truly, simply one of those recipes that comes out of nothing except necessity to rid the refridgerator of foodstuffs before a weeklong vacation to a nearby foreign land.


Peel and chop 3-5 sweet potatoes and begin frying in a heated skillet with a touch of olive oil. (I've recently discovered that covering the skillet a) speeds up the process, obviously and b) results in perfect cooked and crisped potatoes...maybe everyone else in the culinary world knows this, if not, try it out). Meanwhile bring to boil sufficient water for a cup or so of dry pasta. (Try out this Kitchen Trick so you don't have to focus to heavily on that boiling pot.) Next, chop up an onion and a cup or two of mushrooms. Add onion to the potatoes and saute until translucent then add a Tbsp. or two of butter and the mushrooms and saute. Once the pasta is nearly finished and each veggie is cooked as desired throw in a 1/4 cup of balsamic vinegar and simmer for a couple minutes before throwing the pasta and the veggies together in a bowl with additional olive oil, balsamic vinegar, salt and pepper - each to taste. Enjoy with friends and if feeling particularly hungry feel no shame in going to pick up a pizza or calling on in for delivery.

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