Mushroom Pasta

Simple, quick and easy. I feel like that’s how I always describe my recipes in these posts. Sorry guys, I really need to widen my vocabulary. Anyways, I thought I had shared this before but I don’t think I have so lets cook some good food!!

You will Need: Dried Porcini mushrooms (I find a bag of these at The Grape Tree 40g), 5 cloves of garlic, 7 chestnut mushrooms, 2 sprigs of basil, a handful of parsley, single cream, soy sauce, BP and Salt, Salted butter, olive oil, parmesan. Oh and Spaghetti.

How to Make:
Firstly, get the dry mushrooms and either in a spice blender or Nutri blend them until they become a powder.
You want to boil water with a sprinkle of salt for the pasta to cook in.
Start cooking the pasta now (put the timer on your phone for 7 mins).
Put that on the stove, in a mini food processor (or you can chop the ingredients yourself) put in the garlic cloves until they are finely chopped; add the garlic to a deep pan with a knob of butter that’s already melting on the heat. Add the chestnut mushrooms to the same food processor until they are finely chopped and into the pan with the garlic.
Sauté for a couple of minutes (they will clump together, it’s okay) add 2 cups (2/3 ladles) of the pasta water.
Lower the heat here, add the black pepper and salt (tsp of each).
Add the powdered mushrooms.
Add the herbs to the food processor with a drizzle of olive oil. They will turn into a paste, add this to the mushroom sauce.
The sauce will thicken, start adding the spaghetti into the sauce with another cup of the pasta water. Stir all the ingredients together.
Drizzle in the single cream around 30ml.
Add 1 tbsp of soy.

Mix it all together and the pasta will not be overcooked because we took it out early. See if it needs more salt or black pepper.

Plating time: Pasta, drizzle some good olive oil (or truffle oil is even better), grated parmesan, and a little bit of finely chopped parsley. This. Is. SO. Good. Please please try it. You can also add a little bit of chilli flakes when you’re adding the spices if you like.

Sorry for the poor quality of pics, but I’m fasting and I didn’t have time to take proper pictures.

Creamy salmon & king prawn pasta

There’s so many recipes out there for this fish but I guarantee you this is the one. I’ve tried a lot but this one was the one. It’s quick and super easy to make.

Ingredients; 7 cloves of garlic (minced/grated), large knob of butter, 284ml single cream, pasta (of your choice, I used the shell pasta to catch the sauce), grated zest of 1 lemon, salmon and/or king prawns, black pepper and salt to taste.

Method; first cover the filet of salmon in black pepper, salt, some chilli flakes if you like it a bit chilli and put in the oven. Then mince the garlic into small pieces, add it to a pot of melted butter, i like to add big pinch of black pepper & a sprinkle of salt. Then I add some dried parsley and mixed herbs. Sauté for a couple of minutes then pour in the cream. If you like it saucy get the big single cream pot. Grate 1 zest of a lemon. Let that simmer for 5/7 minutes. Whilst that is cooking, I bring half a mug of lukewarm water which I add a tbsp of cornstarch until it dissolves. This is what will thicken the sauce nicely. Pour into the pot, taste. If it needs more black pepper/salt go ahead and add. Cook the pasta, I like it al dente. Use some of the pasta water to add to the sauce to create more thickness and sauce.

Add the fish. take the salmon out and flake off chunks of it into the sauce pot. Also add the prawns. Start adding the pasta as well and mix

Serve on a plate with Parmesan & chopped parsley to garnish. Enjoy! I’m sorry for the lack of pictures but you know when you’re so hungry you just want to eat anything. Yeah that!

The perfect Avocado Pesto Pasta for Spring (Nut free)

This dish is so fresh and yummy. It has such spring vibes. It’s super easy; quick; and minimum dirty dishes.

Serves 2-4 people. Cooking Time 15 mins. Pasta of your choice; I used spaghetti and fuisilli because during this time we can’t find pasta anywhere and this is all I had in the cupboard. If you want to make it vegan use zucchini spaghetti, spinach pasta, or whatever alternative out there for you lovely vegans.

I boil the pasta whilst I’m prepping the sauce. So go ahead and do that.

Sauce ingredients in a blender/chopper: 1 ripe avocado, a bunch of basil, a few sprigs of coriander, 1 lemon juice, a sprinkle of dried tarragon, 5 cloves of garlic, 5 large mushrooms and virgin olive oil (I eye measured this but I would 7 tbsp). BLEND!

1) Strain the pasta but keep some of the boiled water in the pan; add your delicious sauce to the pasta and mix. ADD salt, black pepper and a handful of Parmesan. By now you should switch off the heat and give it a good mix.

You may now serve. The mushrooms is used instead of nuts as it maintains that rich flavour and texture nuts can give & is very ideal alternative for pasta sauce. Please note if you like less garlic then add less and vice versa. If you want lemony go ahead add more or less. This is how I made it for my husband and I and we ate 3 full plates!!!

Hope you like this one, let me know what you think. I hope your staying safe and healthy during this COVID-19 pandemic.