$1.94 per serving
Elegant, delicious, and cheap -- what more need we say? Try this the next time you have guests!
1 lb vegetable rotini
1 oz forest blend dried mushrooms
1 Tbsp canola oil
1/2 onion diced
1/2 tsp dried oregano
1/2 tsp dried basil
3 cloves garlic, minced
1 3/4 cups diced tomatoes with juice
2 Tbsp tomato paste
1/2 bunch chard, chopped coarsely
2 Tbsp parsley, fresh chopped (optional)
1/4 tsp sage, nutmeg, and sugar (optional)
Bring a large pot of water to a boil. When water comes to a rolling boil add pasta and cook for 8-12 minutes, stirring occasionally. Drain pasta.
Place the mushrooms in one cup of hot water for 15 minutes. Heat oil in a large frying pan over medium flame. Add onion, oregano, basil, and sage. Cook until onion is soft and translucent. Add garlic and stir once then strain the mushroom liquid into the pan. Chop mushrooms coarsely then add to pan and stir frequently until mushrooms are soft, about 3 minutes. Add tomatoes, tomato paste, nutmeg, chard, and sugar. Bring to a simmer and cook for about 10 minutes. Liquid should thicken slightly. Turn off heat and stir in parsley.
Vitamins A, K, C, B