It can be quite a chore to make home-cooked meals everyday. Even for someone like me who loves cooking. One of the reasons I started this blog was because I would make something just by putting together leftovers and love it and forget the recipe as soon as I had gobbled it down. I wanted to document what we cooked, even if most times it was pretty simple stuff. The blog motivates me to keep innovating.
So, one afternoon last week, I found myself, head in the fridge, thinking “what can I make today?”…I pulled out whatever was in the fridge and laid it out on the counter and wondered what could be made from left over mushrooms, a block of Parmesan and half a cup of cream. Not a very healthy meal by the looks of it? On rummaging through our kitchen cabinet I found a pack of tomato spinach fusilli we bought because it looked so colorful (see here!) and made a quick pasta in a mushroom cream based sauce. It turned out really good. The sauce was so tasty that we both practically licked our plates clean. I imagine this would go really well over grilled chicken too? Got to try that next time!
Yield : For 2
What you will need :
1) Pasta – 8 oz or around 200 gms (I used fusilli, but I think you could do this with any pasta really)
2) 2 Tbsp. extra virgin olive oil
3) 1 cup chopped portobello mushrooms
4) 2 cloves garlic, minced
5) salt and pepper to taste
6) 1 Tbsp. flour (If you want to thicken your sauce a little)
7) 1/2 cup milk
8) 1/2 cup cream
9) 1/2 cup parmesan cheese (grated) (I have also made this with Cheddar)
10) 2 tbl sp of any fresh/ dry herbs you may have – I used rosemary
1) Cook pasta in boiling water with salt and oil as per instruction on packet. Drain and keep aside.
2) In a medium size saucepan, add oil and when slightly heated add garlic. Make sure the oil is not too hot and is on medium heat as you do not want the garlic to burn, only infuse.
3) Add the chopped mushrooms and toss in garlic oil. let is cook for about 5 minutes. You can add a little more oil if the mushrooms seem to have soaked up the rest.
4) Add flour, and mix around with oil and mushrooms. Follow up with milk. keep stirring and mixing so no clumps are formed. Add cream, herbs and seasoning. Mix well and take off heat. Add cheese.
5) Plate the pasta in the center of dish and pour sauce on top depending on how dry or saucy you want it. Garnish with more shredded cheese if required.