Ramen noodles with pesto sauce and mushrooms

This serves two people, maybe - I say "maybe" because, truthfully, I've eaten two packs of Ramen by myself before! You can half the amounts of noodles, sauce, and cheese if you don’t want to make as much.

Ingredients:

• 2 packages/blocks Ramen noodles of your choice (I used a roast beef flavor)
• 1 of the seasoning packets from the Ramen noodles
• 2 tablespoons water
• 1 package pesto/creamy pesto sauce mix or 1 cup prepared sauce
• 1 small can mushrooms slices or stems and pieces
• 2 tablespoons shredded or grated Parmesan cheese, or a shredded “Italian blend”

Notes:
- I used a pesto sauce mix this time instead of my own recipe. I made it creamy by using milk in place of water. If you are using a pre-made sauce, you don’t have to heat it - just toss the cooked noodles in it and then add the mushrooms when they are done.
- The mushrooms in the picture above turned a darker shade of brown because of the roast beef seasoning packet. Yours may look different if you use other flavors, such as chicken.

1. If you are using a mix for the sauce, prepare it a small pot according to package directions. When it begins to thicken, let it sit on low heat to remain warm.
2. Open and drain the canned mushrooms, then add them to a separate small pot or pan with the 2 tablespoons of water. Add the Ramen seasoning packet. Stir the mushrooms in the seasoning occasionally over medium heat.
3. Meanwhile, cook the Ramen noodles. Drain and return to pot. Add the pesto sauce and stir until the noodles are covered.
4. Serve onto two plates (the two separate blocks will probably be combined by now, so you may need to use a fork to separate them). Spread the mushrooms across each bed of noodles. If there is in liquid left in the mushrooms’ pot, use a fork or slotted spoon to lift them out.
5. Top with 1 tablespoon each of the shredded/grated cheese.