So here it is: my very first post on the reconceptualized Eat Healthy, where I actually go ahead and talk about how unbelievably affordable most of my food is. Yay! And I even have some bonus savings for you: if you make the portobello fajitas from my recent Healthy Aperture guest post, you’re going to be left with about 2 cups of portobello stems and gills and pieces in general. Save them and use them in this recipe, which is what I did, and the cost comes down to a totally ridiculous $1.82 for the whole recipe. That’s .91 per serving! And a great use of leftovers.
This is something I’ve been thinking about doing for a while. Almost everything (ok, everything) on Eat Healthy is made on the supreme cheap, for several reasons: 1. I don’t, but I think most financially savvy people would consider me broke, and I can’t afford not to be careful with my food budget, 2. almost everything here is vegan or occasionally vegetarian, and sorry, meat’s just expensive and 3. I love food too much to waste it. If I buy something that doesn’t have an infinite shelf life, which is almost everything because I use lots of fresh veggies, I bust ass to use it up before it goes bad.
Something new I’m focusing on is getting maximum flavor out of the least number of ingredients I can. I got this pasta down to six ingredients (I forgot to put the pasta in the pic, doh), and it tasted better than lots of stuff I’ve made with tidbits of this and 1/4 tsp of that and a laundry list of various herbs and spices. A lot of the flavor in this pasta comes from Italian parsley, which has a powerful freshness and tons of health benefits. Also, it’s .88 for a big bunch and adds a sharp, earthy hit that really punctuates the round savoriness of the garlic and portobellos.
And before you go saying forget this, portobellos are expensive, stop and think about how rich and savory and delicious they are. And that they’re only 20 calories per cup and fat free. And high in fiber, potassium, antioxidants and lots of other good stuff that your body is totally craving and will thank you for. Get the portobellos. The rest of this recipe costs pocket change. And don’t forget, if you make those fajitas (they’re awesome!), you’ll have free portobello leftovers to use in this recipe. What-the-uh.
- 5 cloves garlic, minced
- a 14.5 oz. can diced salt-free tomatoes, drained
- 1 Tbs olive oil
- 2 c portobello mushroom pieces (sliced, chopped, whatever you're feeling)
- 2 oz. (about ½ c) gluten free pasta (I used spiral rotini)
- 1 c fresh Italian parsley, torn
- Mince the garlic and drain the tomatoes. Put a few quarts of water on high heat to get it boiling.
- Put the olive oil in a medium saucepan over medium-low heat. Add the garlic and saute for about 2 minutes. Add the mushroom pieces and saute for about 5 minutes. Stir in the tomatoes. When the water's boiling, add the pasta and cook according to the package (usually about 8 minutes)
- Once the pasta's cooked, drain it and return it to the pot. Stir in the contents of the saucepan and fold in the parsley.
Per serving, about 363g: 251 calories (72 calories from fat); 8.0g fat (12%)(1.3g sat, 0.0g trans); 0mg cholesterol (0%); 52mg sodium (2%); 36.6g carbohydrates (12%); 6.4g fiber (26%); 9.6g protein; Vitamin A 77%; Calcium 12%; Vitamin C 98%; Iron 25%, Potassium 14%