After a nearly year-long hiatus, I’ve decided to give this blog thing another try. Since my last post, I’ve graduated from Michigan State, got an amazing job with Procter & Gamble and moved to Cincinnati. It’s been a crazy ride so far! But, now that I don’t have homework, PRSSA or finding a job on the mind, I have more time to dedicate to cooking - and documenting it.
I drew the inspiration for this meal from a pasta station called Lafayette Square that MSU used to have in the Brody Complex cafeteria. It was basically a pasta version of Qdoba…and I’m pretty sure it was the root cause of most Freshman 15 at MSU.
This is a great meal to throw together when you have some veggies in the fridge that you need to use. One thing I’ve learned since I started living on my own - it’s hard to make it through fresh produce without any of it going bad!
1 Tbsp olive oil
1/4 vidalia onion, sliced
3 large button mushrooms, sliced
1/4 red pepper, sliced (I used roasted)
1 andouille chicken sausage, sliced
2 cups whole wheat pasta (I used penne)
1 cup alfredo sauce
1 tsp italian seasoning
1. Boil a pot of water and add pasta to cook.
2. While the pasta cooks, heat olive oil in pan. Once heated, add onion, mushrooms and pepper. Cook down for five minutes, stirring occasionally. Add sausage.
3. Once the pasta is cooked, strain and add to the pan of veggies and sausage. Stir the pasta into the mix, then add the sauce and italian seasoning. Cook until sauce is heated through.
4. Plate, add some parmesan and enjoy!
Do you have any go-to “clear out the fridge” recipes?