Another Vegetarian Pasta toss in olive oil

I'm seriously running out of food selection. Food that is meatless, to be precise. Here's another quick fix for my vegetarian dinner. It's another pasta tossed in olive oil with my favorite zucchini and swiss brown mushroom. Yea... it's yummy but I really really really wish I have some chewy meat to chew in my mouth. I miss the anchovies. I miss my satay. I miss Nando's chicken. I miss Burger King !!!!!

Spaghetti Aglio Olio

From the very first day I tasted Aglio Olio in New York New York restaurant, I fell in love with extra virgin olive oil, swiss brown mushroom and zucchini. Aglio Olio pasta is purely a vegetarian dish (if you consider garlic as vegan) with nothing except pasta toss in garlic and abundance of olive oil.

I prefer to have some ingredients to go along with pasta and the best option would be zucchini and swiss mushrooom. I bought 3 packets of swiss mushroom with every intention to cook another mushroom soup. Finally, I was forced to discard the idea of mushroom soup due to night classes and late nights in office. Instead, I used the mushrooms to prepare a dinner of spaghetti aglio olio. Since I have a fat little zucchini in my fridge, I thought this would be the best time to use it up.

The entire preparation and cooking process took no longer than an hour to complete. I sprinkled a packet of Domino's Pizza chili flake in it to give me a hot and spicy taste. I think hubby has begun to lift his ban on spaghetti and pizza because he ate a huge plate of the pasta.

Penne in Olive oil with Mushroom, Zucchini and red Peppercorn

This is my first attempt and a creation of my own based on the dish I ordered from the restaurant New York New York located in 1 Utama Shopping Complex. It may seem rather bland to some but for me, I kinda savor the original mushroom taste saute with heaps of garlic in olive oil. I just love the mushroom smell wafting through the kitchen but it was briefly replaced with the stinking smell of excrement came from my backlane. Anyway, that was the dinner for tonight. I wish I didn't have to throw another packet of my portobello mushroom, otherwise I'm sure it will be even tastier. Peppercorn didn't exactly go well in this dish because the original dish I ate contained eggplant instead. Since I failed to get any eggplant, I thought red peppercorn will be a nice replacement as it adds to the color. I'm now musing what to cook for my next meal.

Linguine Vongole

I had spaghetti in my larder but the stubborn streak in me insisted on using linguine instead. So, I drove out to Cold Storage to get one packet of linguine. I’ve cooked linguine with clams and chili flakes before but it wasn’t that flavorful that time. So, this time, armed with some recipes I’ve browsed earlier on, I’m ready to try it out again. I’ve added Buna Shimeji mushroom because I do not want to eat just pasta and clams alone. Someone was perspiring all over the head and spitting fumes from his mouth after he finished a plate of it. I on the other hand, thought the chili flakes were just nice. The recipe I used was from foodnetwork. I didn’t sliver the garlic but had them chop instead (and chop heaps and heaps of it). And I didn’t follow the measurement. I just went along with what I think suit my tastebud but for the lemon juice, it’ll be wiser to either omit it or just pour a teaspoon will do. The basic ingredients are : Clams Dry white wine English Parsley Chili Flakes Ground black pepper Garlic Olive oil Butter Linguine Emm... pretty easy to get started, right?