Pasta Bowl
4 servings
40 minutes
Pasta bowl is a vibrant blend of European gastronomy and the modern trend of convenient serving. This recipe transforms a classic dish into a culinary masterpiece where pasta harmoniously combines with a rich creamy sauce, aromatic mushrooms, and shrimp. The richness of flavors is complemented by fresh vegetables, grated cheese, and spicy sauces. Pesto adds a light nutty note to the dish, while broccoli and bell peppers provide freshness and a crunchy texture. Pasta bowl is perfect for cozy dinners as well as festive tables, pleasing the eye and stimulating the appetite. This dish combines the comfort of home cooking with restaurant-level elegance, turning every meal into a small gastronomic adventure.
1
Chop the onion into cubes, cut the mushrooms in half across, and peel the garlic.
- Onion: 150 g
- Fresh mushrooms: 300 g
- Garlic: 2 cloves
2
In heated olive oil in a pan, add onion and mushrooms and let them sauté until medium doneness. Add finely chopped garlic, salt, and pepper to taste.
- Olive oil: to taste
- Onion: 150 g
- Fresh mushrooms: 300 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Pour the mixture with cream, keep on heat until thickened under a lid, then remove from heat. The sauce is ready.
- Cream 20%: 250 ml
4
Clean and devein the shrimp.
- Paste: 300 g
5
Boil water for pasta. After the water boils, add salt to taste, put in the pasta, and cook until done (as indicated on the package). Drain the water and add olive oil to the pasta to prevent sticking.
- Paste: 300 g
- Olive oil: to taste
- Salt: to taste
6
Boil water in a kettle. Make cross cuts on the tomatoes, place them in a separate bowl, and pour boiling water over them.
- Sweet pepper: 100 g
7
Finely chop the parsley and garlic.
- Garlic: 2 cloves
8
Drain the water from the tomatoes, peel the softened tomatoes, and mash them.
9
In heated oil in a pan, add garlic and fry until golden brown, then add parsley and crushed tomatoes and let it simmer.
- Garlic: 2 cloves
- Sweet pepper: 100 g
10
In a separate pan, heat the oil and fry the shrimp. Once they turn red on both sides, add them to the tomato mixture and simmer covered for a few minutes. The sauce is ready.
- Paste: 300 g
- Olive oil: to taste
11
Serve beautifully on a large plate. Place pasta in the center of the plate, with prepared and store-bought sauces in separate bowls around it, as well as vegetables and grated cheeses.
- Paste: 300 g
- Pesto: 30 g
- Grated Parmesan cheese: 250 g
- Grated cheese: 250 g