Skill level: Sophomore Year.
Your biggest expense will be the mushrooms. I use predominantly Porto Bellos and Shitake, but for budget reasons, you may want a package of regular button mushrooms to replace Shitake. Make this meal when you are going to be home anyhow, because this is one of those meals that gets better once it has had time to sit. Another way to save some money is to use a combo of dried thyme, oregano, and rosemary rather than buying a bunch of fresh rosemary. You can skip the spices, but it'll lose flavor.
Below, I have included the changes needed to make this vegan as well.
Save money. Skip the meat. Keep the flavor.
Cost: under $15 / 3-4 servings
Large 12" non-stick skillet
Large saucepan for boiling pasta
Chopping Board for garlic, onions, and mushrooms
2 Tbls butter
3 Tbls olive oil
4 large garlic cloves, minced and chopped
1 fresh sprig rosemary (optional, but it adds flavor)
1 medium yellow onion, diced
1-2 lbs Mixed fresh mushrooms
1 (14oz) Diced Tomatoes with juice
3 Tbls tomato paste
1 cup vegetarian, chicken, or beef broth
1/3 - 1/2 cup half-and-half or light sour cream
Salt and Pepper
Cooked linguini, or any pasta you like.
1. Wash your hands.
2. Prep all of the ingredients: mince the garlic, dice the onions, slice the mushrooms.
11. Add your half-and-half or sour cream and incorporate well.
12. Season with salt and pepper.
1. Omit the butter, use additional Tablespoon of olive oil in its place.
2. Use vegetarian broth only.
3. Skip the half-and-half or sour cream
4. Skip the parmesan. Can use soy-alternative cheese
5. Many of the spaghetti-like pastas should be vegan-friendly. Or use couscous or potatoes.