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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Hard margarine (or butter) |
| 1/2 Tasse | onion chopped |
| 10 x ca. 30 g | Canned sliced mushrooms, drained |
| 5 | 1/5 ounce beef bouillon cubes |
| 2 1/2 Tasse | water boiling |
| 8 x ca. 30 g | Fusilli pasta |
| 1/2 Tasse | Pine nuts (or almonds), toasted in 350°F oven for 5 to 8 mins. (optional) |
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Melt margarine in large pot or Dutch oven. Add onion and mushrooms. Saute until onion is soft.
Dissolve bouillon cubes in boiling water in small bowl. Add to mushroom mixture.
Add pasta. Bring to a boil. Cover. Simmer slowly for about 10 minutes until pasta is tender and liquid is absorbed. Add a bit more boiling water if needed during cooking. If mixture boils too fast won't have time to cook before liquid is absorbed.
Serve with nuts stirred in, or sprinkled over, pasta. Makes 6 cups. Typed in MMformat by cjhartlin@email. Msn. Com
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