Porcini Mushroom Egg Noodle creamy pasta. - I'm Yaya B

Porcini Mushroom Egg Noodle creamy pasta.

lunes, marzo 27, 2017

This post is sponsored by Grocery Outlet Inc., but the opinions expressed here are entirely my own.  #GroceryOutlet #GoGroceryOutlet 

Now that I'm eating more healthy and trying to lose some pounds, it's getting more difficult to enjoy the kind of meals that I'm used to.

I mean, who doesn't love to eat pasta, right.

Fortunately a few week ago, when a friend and I started this losing weight challenge, she introduced me to these amazing store. She is the kind of girl that is always eating healthy food and always taking care of her body. I mean, I want to learn some good habits, too.

So off we went to these amazing store she's always talking about. Oh, men, I was impressed.

It's Grocery Outlet, y'all!  The best grocery store, EVVA!

Just as you enter you see all the yummy stuff. Including their NOSH section (NOSH stands for Natural, Organic, Specialty, & Healthy). You can find everything from spices, granolas, rice, grains and flours, coconut oil, pasta, and almond milk. There I found the inspiration for this dish.

The point is Grocery Outlet offers amazing deals on groceries, fresh produce, and frozen goods, they even a huge section of wines. All at very affordable prices.

So thanks to my beautiful friend who introduced me to Grocery Outlet, now I know that I will always find great deals.

Remember when I said I love to eat pasta. Well, now I can, without any guilt.

On my recent visit, I bought everything I needed to make this incredible and delicious egg noodle and mushroom creamy pasta, and of course, I had to accompany this delicious dish with a glass of wine.

Can you believe that entire box of diced tomatoes box was just 3.99$ 😮

The taste is amazing, the creaminess is delicious, it's full of flavor, and of course it's healthier than other kinds of pasta's out there.

Porcini Mushroom Egg Noodle creamy pasta. 


1 package Porcini Mushroom Egg Noodles, Cooked
1 cup white mushrooms
2 tablespoon butter
1 cup heavy cream
3 cloves garlic, minced
1 teaspoon flour
1 can diced organic tomatoes
1/2 cup shredded cheese.


1. Cook the porcini egg noodles in a large pot with salty water until al dent, drain. Reserve.
2. Wash and chop the mushrooms. Reserve.
3. Melt butter in a saucepan. Stir-fry the garlic, mushroom, and diced tomatoes. Sprinkle the flour.
4. Add heavy cream and simmer on medium heat. Add the shredded cheese, stir.
5. Add the cooked egg noodles to the sauce. Serve.

Enjoy !

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