This is super simple and really delicious! Definitely one of my favourite dishes right now.
Serves: 2-3 people
Ingredients:
1 container of mushrooms chopped
2 cups of chopped tomatoes (about 2 large tomatoes)
1 1/2 cups of scooby doo noodles
5 chopped sun dried tomatoes
2 tsp minced garlic
2 Tbsp oil
1 tsp pesto
2 Tbsp chicken broth powder
Corn starch
Mozzarella cheese
Bread crumbs and parmesan cheese to taste.
1. Dissolve 1 Tbsp of the chicken broth powder in water you are using for the noodles. Add the noodles once the water comes to a boil.
2. In a large skillet cook the garlic in the oil until it is golden brown and fragrant. Be careful because garlic burns easily. Add the chopped tomatoes to the garlic and turn down to medium low. Mash the tomatoes so they are smooth, then you can add the mushrooms and the sun dried tomatoes now. Let that simmer until the mushrooms are cooked.
3. Once the noodles are cooked, drain MOST of the water. The dish should be a bit watery now, which is what we want. Now you have to simmer it until it is at the consistency you desire. Then add the pesto in and mix it so it is evenly distributed.
4. Take a baking dish and layer the noodles, breadcrumbs, cheese. Put in the oven for 15 minutes at 350°F.
I love this dish, it is so light but packed with flavour because of the garlic, sun dried tomatoes and pesto!
