Page 91 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Sun-dried Lemo

Co king Time: 40 - 50 minutes

Zest Pasta

Se ving Size: 4

Inst uctio s Ing edients

• First, start by washing your vegetables. • 1 pound ground turkey or ground beef ( optional )

• Dice up 1/4 cup of your green and red pepper. Do the same for your red onion. • 1/4 cup diced green pepper.

• Smash and mince six garlic cloves. • 1/4 cup diced red pepper.

• If you prefer mushrooms, you can dice them small or keep them sliced up to you. This is an optional step. • 1/4 cup diced red onion.

• Begin to prep your cheeses for later. Start by shredding 1/2 cup of smoked gouda and 1/2 cup of parmesan. • Six minced garlic cloves. ( 2 tbsp )

• Grab your medium-sized pan and put your heat on medium to high—1 tbsp olive oil. • 1 tbsp green seasoning/sofrito.

• If you aren’t using meat, still cook your veggies for the same amount of time, then skip to the sauce instructions. • 1 tbsp Better Than Bouillon beef base.

• Add the meat cooks you want to grab your medium-sized pot and place your heat on medium. Salt your water • 1 tbsp Chef Bruja everything seasoning.

generously, then add 1 tbsp/cube of chicken or beef bouillon ( optional ) to flavor your water. This should take • 1 tbsp Ms. Dash original.

about 10 minutes to come to a boil. Then place a lid on it to boil faster. Once it is bubbling vigorously, add your 2 • 1 tsp pepper.

cups / 4 servings of rigatoni pasta. Follow the box instructions. • 1 tsp oregano.

• Add your meat to the pan and season with 1 tbsp of green seasoning, 1 tbsp/cube of beef bouillon, 1 tbsp beef • 1 tsp Franks Red hot sauce. ( optional )

base, 1 tbsp of Chef Bruja, everything seasoning, 1 tbsp Ms. Dash, 1 tsp oregano, and 1 tsp of pepper. Let that • 2 tbsp extra virgin olive oil or whichever oil you prefer.

cook for about 25 - 30 minutes. Ten minutes before your meat is done cooking, add your chopped vegetables. • 1 - 2 diced whole Bella mushrooms of your choice. ( optional )

Throughout it cooking, you want to break up your meat finely with a spatula, so all the meat is chopped up and

separated.

• Once all your meat becomes a nice brown color, it is cooked. Now taste check for your liking. Add your favorite

hot sauce or cayenne pepper if you want to add more spice. Set aside too cool for later use.
Ing edients fo Sauce

Sun-Dried To ato Sauce • Four servings (8 oz) of rigatoni pasta.

• 1/2 cup Filippo Berio Pesto Sun-Dried Tomato paste.

• After your pasta is tender enough to eat, strain out the water and pour cold water over your noodles, so they don’t • 3 tbsp unsalted butter.

stick. • 1/2 cup heavy cream.

• The same pan you use for your meat ( or you can use the same pot, up to you ), place your heat on medium, then
• 1/2 cup shredded smoked gouda.
you want to add your 1/2 cup of Filippo Berio Pesto Sun-Dried Tomato paste right off the top of your cooked meat.
• 1/2 cup shredded parmesan.
• Mix up your sauce with your meat, then add 1/2 cup of heavy cream.

• Let that come to a bubble, then add your shredded cheeses. Mix that, then add your cooked pasta. Continuously • 1/4 slice lemon.

site your mix, so nothing burns at the bottom. If you find it getting too hot, lower your heat. • A pinch of lemon zest.

• Mix everything evenly—taste for liking before we add our seasonings. If you prefer it like this, let it cool, then
• 1/4 tbsp Chefs Bruja everything seasoning. ( optional )
serve!
• 1 tsp pepper. ( optional )
• Squeeze your 1/4 slice of lemon over, then grab your hand grader and grade the outside of your lemon till one side

turns white. Then if you want, add 1 tsp of pepper. Mix this up and taste. If you want to spice it up, you can add

your favorite hot sauce or cayenne pepper to flavor. If not, we add 1/4 tbsp of Chef Bruja everything seasoning. If

not, let it cool for 5 minutes and enjoy!

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