mixed bag pasta sauce

Most of the early recipes that were thought good enough to record, but which did not have time for some inspired little chatter about them, were mercilessly deleted in 2002. A few survived by chance, who knows why. This one sounds fun.


1 onion
4 garlic cloves, pressed
2 T olive oil
10 oz sliced white mushrooms
1 shaved carrot (or 1/2)
1/3 c sliced olives
5 or 6 plum tomatoes, chopped
salt and pepper to taste
cayenne red pepper to taste
red pepper flakes to taste
1/3 c light cream
2/3 c grated romano cheese (we were out of parmigiano?)
1 lb orrecchiette or farfalle or ...


  1. Start the pasta water boiling and do the pasta.
  2. Meanwhile, saute the onion and garlic in olive oil.
  3. Add in the sliced mushrooms. Stir around a bit.
  4. Then the carrot. Soften.
  5. Then the olives, tomatoes, salt and peppers.
  6. After say 10 minutes, add 1/3 c light cream.
  7. Drain the al dente pasta and combine the sauce with the pasta and cheeses.
  8. Serve.


  1. No notes either.
mbpsts.htm: 27-may-2002 [what, ME cook? 1984 dr bob enterprises]