Broccoli and Longganisa Pasta

Although longganisa originated in Spain (longaniza), it is perhaps the most famous sausage in the Philippines.  It is usually served during breakfast together with fried egg (sunny side-up) and garlic rice. There are different kinds of longganisa.  Among the most notable ones are Lucban longganisa from the province of Quezon and Vigan longganisa from Ilocos, both made from pork.  There is also longganisa made of ground chicken.

This recipe is very easy and can be done in minutes.

First, choose your pasta.  I preferred not using the ribbon family so the meal can be eaten easily.  Besides, this dish isn't saucy at all.  Cook your pasta according to the package instructions.

While waiting for your pasta, in a separate pan, saute one medium minced white onion in two tablespoons olive oil.  Once the onion becomes translucent, add two pieces of thinly sliced longganisa (that's about 1/2 cup).  The sausage I used here were brought from a local market. Saute for about a minute, then add one and a half cup of broccoli flower.  Pour 1/2 cup chicken stock. Season with salt and pepper. Add a few dashes of paprika, dried basil and chili powder. Let it simmer over low fire until the broccoli is tender.

Toss the pasta to your veggie and sausage and mix thoroughly.  Continue mixing for 30 seconds to one minute.  Add some parmesan cheese on top. Serve hot!

Happy eating!

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Blue Cheese Farfalle

How can something so stinky be so good all along?

This dish will prove that.

Cook 250 grams of farfalle (or your choice of pasta. but this recipe already says what you should use) a minute less than the given cooking time.

While waiting for your pasta, combine 1.5 cups of cream and some 50 grams of blue cheese (add more to your liking) in a bowl and mix well. Make sure there are no lumps.

Sauté 1/4 cup minced white onions in olive oil. Add 1/4 cup sliced mushrooms. Pour 1/2 cup stock then add the blue cheese and cream mixture. Let it simmer.

Toss in the pasta and cook for another minute. Season with salt and pepper.

No more talk. Just eat.

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Mushroom Whole Wheat Spaghetti

Mushrooms are undeniably one of my favorite foods. It’s a major turn on for me to try dishes served with any mushroom whether it’s soup, pasta, risotto, burger or pizza. I find them simple yet savory and filling.

I’ve tried several mushroom pastas but this one I cooked was made healthier by using whole wheat spaghetti. Although it is still starch, whole wheats are high in fiber, which aids in digestion and helps on weight management.

Cook 200 grams of your choice of whole wheat pasta one minute less than the given instruction. While waiting for your starch, sauté two gloves of minced garlic in olive oil, adding ¼ cup of minced white onion. Once your onion turns translucent, add one cup of minced shiitake mushroom. You can use either fresh or dried but fresh produce ar oftentimes better.

The trick: use food processor (or blender) to easily mince the mushroom.

Pour one cup of chicken stock, ¼ cup white wine (I used chardonnay) and ¼ cup non-fat cream. Add salt and pepper then simmer and reduce the sauce by ¼ cup. Once the pasta is about to cook, toss it to your sauce, mix well and cook for another minute.

That’s healthy and savory without the guilt.


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