"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Thursday, 19 February 2015

Simple Penne Pasta with Mushrooms

With the Lenten season 2015 here, I believe many of you will benefit from some of these simple recipes to be shared on G'Gina's Kitchenette. Many practicing Christians abstain from non-vegetarian food to the extent of eggs and dairy being eliminated from all meals during Lent. These days a lot of people abstain from their favourite foods including chocolates or choice meals. Some even abstain from social networks, etc. While this is admirable, unfortunately I cannot abstain from social networks as most of my work is done online :)!

So for now it is still simple meals and vegetarian food. However I will share some other recipes as well to benefit my readers who are not practicing Lent.

You need:

  • 300 gms of penne pasta (I used a whole wheat variety)
  • 250 gms of Mushrooms, diced  (you can use any variety, I used smaller button mushrooms)
  • Extra virgin olive oil (EVOO)
  • Olive oil - cooking variety
  • Fresh or dried parsley (1 bunch or 2 tbsp)
  • Salt to taste
  • Paprika (optional)
  • Water to boil
  • 3-4 cloves of garlic, grated finely

The Make:
Preparation Time: 5 minutes | Cooking Time: 30 minutes| Serves 3-4 adults

1. Bring water to boil in a deep pot or wok and  once on a roll, lower the heat and pop in the pasta. Cover and cook on medium heat for 20 minutes or until al dente. Drain and set aside.
2. In the same wok, drizzle some olive oil and saute the mushrooms for 5 minutes. Pop in the grated garlic and parsley and saute for another 5 minutes. You can also add the paprika and salt at this point.
3. Add in the cooked pasta and toss well. Add in the EVOO and serve hot.


"I would love to hear your views and suggestions on my post. If you have tried my recipe and made alterations too, I would love to learn of it!

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Waiting to hear from you!"