cooking for one

If you're anything like me, not married and no longer living at home, you find yourself cooking for one a lot. I don't mind eating alone, there's always an episode of Criminal Minds or The Office on the DVR. The real issue with cooking for one, is that it's just not easy.

I always end up making way to much food and not wanting to eat the leftovers. It's so wasteful and throwing it out always makes me feel a little guilty. So when I came home tonight and had 4 mushrooms in the fridge, I thought, "perfect for one!"


I have to admit that I accidentally dumped too much pasta in the boiling water — it just came out so fast! Besides that, everything was spot on for one serving. Did I mention how tasty it was?? (it was!)
So if you're like me and don't want tons of leftovers, cook this one, find a good show and enjoy the quiet of your apartment.

Rigatoni with Mushrooms, for one

• 3/4 cups low sodium chicken broth
• 4 baby bella mushrooms, stems removed and sliced, stems reserved
• 1 bay leaf
• 1/3 c. onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp basil, chopped
• 1 Tbsp chives, chopped
• grated romano cheese or parmesan
• 1/4 lb. rigatoni

In a small saucepan, simmer the chicken broth, mushroom stems and bay leaf on low heat for 15 minutes. Remove from heat and let steep. Cook the pasta according to directions. Meanwhile, saute the onions in 1 tsp olive oil over medium heat for about 3-4 minutes, until they're just starting to brown. Add sliced mushrooms and continue cooking for 4 minutes, stirring often. Add garlic and cook for another minute. Add chicken broth and cook for 2-3 minutes to reduce a bit. If desired, whisk in 1 tsp of corn starch to thicken sauce slightly. Add drained pasta, chives and basil and toss to combine. Top with grated romano cheese.