A quick note from our founder-

Have you been curious about the Ketogenic Diet? You're not alone!

Going "Keto" has helped so many of our friends drop weight and keep it off.

And it's the perfect time to try it because right now you can get a free copy of a brand new cookbook called Bacon & Butter: The Ultimate Ketogenic Diet Cookbook

This cookbook is jampacked with 148 delicious ketogenic recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won't stand a chance because your body will have NO CHOICE but to burn that fat for fuel!

If you've struggled to get rid of stubborn fat, you owe it to yourself to test-drive the keto diet and see how effective it really is. It’ll be easy once you have this free cookbook…

-->>> Get The Free Cookbook Here <<<--

HURRY, this FREE offer won’t last long!

Homemade Pasta With Wild Mushroom Tomato Sauce

Please Share This Page:

Homemade Pasta With Wild Mushroom Tomato Sauce
images – https://www.youtube.com/watch?v=v1w1bvsMt8s

Pasta is Italy’s favorite dish. A noodle typically made with durum wheat flour, pasta has over 600 types. A pasta dish is really simple to make but equally delicious and healthy, too. In today’s recipe we’re making a homemade pasta. Store-bought fresh pasta may include egg but this recipe uses silken tofu and extra virgin olive oil to replace the eggs, which will give you the same result minus the unwanted cholesterol. The tomato-based sauce is made “meaty” with two types of mushrooms. Want to impress your date? Serve this hearty pasta dish with bread warmed briefly in the oven and a glass of wine.


This recipe takes about 30 minutes to make. The pasta dough is kept in the fridge for at least 40 minutes. Serves 6.

Fresh Pasta:
• 4 oz silken tofu
• 2 cups of semolina flour
• 1 tbsp + 1 tsp extra virgin olive oil
• 1 tbsp water
• a pinch of kosher salt
• bread flour, for dusting

Wild Mushroom Tomato Sauce:
• 2 cups of hot water
• 2 oz dried porcini mushrooms
• 2 tbsp safflower or grapeseed oil
• 1 large white or yellow onion, small dice
• 1 lb shiitake mushrooms, thinly sliced
• 4 cloves of garlic, minced
• 1 tsp dried oregano
• 1/2 cup of red wine
• 4 tomatoes, diced
• 15 fresh basil leaves, cut into chiffonade
• kosher salt
• freshly ground black pepper


To make the pasta, put all the ingredients except the dusting flour into the bowl of a food processor. Pulse until it forms a ball.
Dust your work surface and knead the dough a few times until smooth and elastic.
Warp in plastic wrap and keep in the fridge for at least 30 minutes.
Cut the pasta dough into quarters and roll each quarter out using a pasta machine or rolling pin until it is nice and thin. Make sure you dust if every time with bread flour to avoid sticking.
Cut the pasta into the desired shape.
Cook the pasta in a generously salted boiling water for 2 minutes.

To prepare the sauce, thoroughly wash the dried mushrooms in very cold water to remove any grit or dust.
Put dried mushroom in a bowl and pour hot water. Let this steep for 10 minutes.
Drain the mushrooms and set the liquid aside.
In a large saucepan, heat oil over high heat.
Add onions and sauté until the onions are lightly browned. This will take about 8 minutes.
Add the shiitake mushrooms and continue sautéing until they begin to brown.
Add minced garlic and oregano and stir for 2 minutes.
Pour in red wine and simmer until the liquid is reduced by half.
Add tomatoes and reconstituted porcini mushrooms. Carefully pour in three-quarters of the mushroom liquid, leaving behind the last bit as it may contain dust, sand or dirt.
Simmer the sauce for 10 minutes over low heat.
Stir in basil and season with salt and pepper.
Place the cooked pasta in a bowl and top with sauce.

Ideas And Tips:

Chiffonade is a slicing technique in which herbs or green leafy vegetables are cut into long thin strips. This is done by stacking the leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

• Homemade fresh pasta can be stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Everyone knows green smoothies are healthy, right? However…

Have you heard of a “red” smoothie? If not, check out this story…
The Red Smoothie Detox Factor
=> “Red” Smoothie Helps Alabama Girl Shed 80lbs!

  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
  4. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  5. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  6. Here's What Happens When You "Unlock Your Hip Flexors"
  7. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)

Please Share This Page:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment

WordPress Themes