Vegetable Rotini with beef and mushroom

Today’s recipe is made with Rotini pasta I found in a supermarket on Opebi road.

Hello!

Hope your hare a restful weekend!

l picked this pasta out of curiosity, I was fascinated with the different colour variations in the pack. The green turned out to be achieved by adding spinach powder to the pasta mix while the red variation was tomato powder. Since the manufacturers were thoughtful enough to include vegetable powders for me, I didn’t see the use of adding anymore vegetables to the dish except mushrooms which go well with beef.

The star of today

Let’s dig into the recipe :-).

Ingredients: Serves 4

1 pack vegetable Rotini pasta

1 tin mushrooms

8 pieces of stewing beef

1 tablespoon dark soy sauce

1 table spoon sesame oil

5 bulbs of fresh scotch bonnets (red pepper)

Handful Onions

1 teaspoon corn flour

1/2 cup meat stock (I used turkey)

1/2 cooking spoon vegetable oil

1 Maggi crayfish cube

1 Maggi cube

Pinch of rosemary

Pinch of thyme

Pinch of black pepper

Pinch of dry meat spice

1/4 teaspoon Cameroon pepper

Pinch of Kosher salt

Method:

Wash the meat, cut into small strips. Blend fresh pepper, add it to the meat along with the rosemary, thyme, black pepper, dry meat spice, Soy sauce, cube of Maggi crayfish and a pinch of kosher salt.

Mix properly and allow meat to marinade for 30 minutes.

Put 6 cups of water in a wide pot on fire. Add a pinch of salt to it , once it boils add the Rotini pasta and leave the pot uncovered.

Boil for 9 minutes according to the pack, stir from time to time and keep checking it for doneness, don’t over cook.

Once the pasta is soft to your taste, pour it out into a strainer and run cold water over it to stop the cooking.

Heat the vegetable oil in a wide pan or wok, add the beef and at onions. stir fry the meat until the meat stock is almost dry and the beef tender.

Add the sliced mushrooms into the beef and continue to stir fry.

Stir fry for 3 minutes then add the corn flour mixed with 4 tablespoons of water.

Mix it into the beef sauce gradually then allow it simmer for 3 minutes.  Add 1/2 cup of water if the sauce gets too thick and starts to stick to the bottom of the pan. Stir in 1 Maggi cube and Cameroon pepper allow boil for another 2 minutes.

Add the pasta, Sesame oil and meat stock, mix properly until all the ingredients are well incorporated.

Let it simmer for 2 minutes then turn off heat.

Enjoy!

Azu, running off to eat hers while it’s still hot ;-).

Have blessed week ahead :-).