Recipe - Pasta Without Tomato - Old

1 ounce Spaghetti; broken
2 ounce Rotini (pasta twists)
One half pound Lean ground beef; crumbled
1 teaspoon Olive oil
One fourth cup Chopped onions; or more, to
taste
2 teaspoon Garlic powder; to taste
4 ounce Sliced mushrooms
One fourth cup Fresh parsley; minced
1 tablespoon Italian seasoning;
commercially blended
1 lg Egg; slightly beaten
1 teaspoon Olive oil
One half teaspoon Fresh basil
1 teaspoon Dried oregano
Ground white pepper
1 pn Salt
One fourth cup Parmesan cheese; grated
Cilantro leaves; optional

[1] Use a 2cup pyrex to measure out 1 One half to 1 Three fourths cups of mixed pasta;
break about 1 ounce of long spaghetti in halves or thirds; place in the
cup, and add enough of the rotini (about 2 ounces) to make up the
difference. [2] Cook pastas together; spaghetti will be overcooked, and
the starch will act as a binder. [3] While the pasta is cooking, brown
beef; remove fat as it appears. When meat is no longer pink, then add olive
oil and onions and fry, stirring, to soften and sweat the onions. [4] Add
garlic, mushrooms, parsley, and the Italian blend. Continue cooking and
stirring until mushrooms are warmed (not limp). [5] Remove from heat but
keep warm. Drain the pasta. Do not rinse. Put pasta back in the pot used
to cook it. Add the hamburger mixture. Make a well in the center of
spaghetti mixture [6] Working quickly, mix the egg and extra oil. Using
moderately high heat, quickly pour the egg mixture into the well and stir,
constantly, to both coat the pasta, and to cook the egg. Season with basil,
oregano and pepper. Add the parmesan and optional cilantro.

Menu: vegetable medley or mixed greens salad