It's Better to Travel than Arrive?

"To travel hopefully is a better thing than to arrive"

Robert Louis Stevenson, Virginibus Puerisque, 1881.

"Robert Louis Stevenson speaks utter tosh and has

obviously never flown long haul economy class"

Kristy, first ever blog post, 2011.

Friday, September 14, 2012

Pasta with Mushroom, Garlic, Wine & Cream Sauce Recipe

Yay, it's another tried and tested recipe from Pinterest!

This is one of those recipes where you pretty much already have most of it (or all of it) in your fridge and pantry, so it's perfect for when you're running low on inspiration and can't be bothered to go to the supermarket - and it's really yummy.  As usual, my comments in italics - let's get cooking!

Pasta With Mushroom, Garlic, Wine & Cream Sauce (serves 2 generously)

  • 300g dried pasta - pappardelle, fettucine, tagliatelle (I only had spaghetti, so I used that)
  • 250g sliced mushrooms (you could use any kind of mushrooms, I used the ordinary ones that were kicking their heels in the fridge - and I'm not sure if it was 250g worth)
  • 25g butter (didn't measure it, just used a wodge of butter)
  • 1tbsp olive oil (didn't measure it, just used a big glug)
  • 1 garlic clove (we like garlic, so I used 4 - we REALLY like garlic)
  • White wine (I used several glugs, but if you don't want to use wine you could always use chicken or veggie stock - I think this recipe could use a little more salt anyway)
  • 200ml double cream (didn't have double cream, just used normal cream)
  • 2tbsp grated Parmesan (didn't measure it, just grated a lump of parmesan that I had in the fridge - please don't use that horrible powdered stuff you can buy off the shelf)
  • Sea salt and black pepper (normal salt is absolutely fine if you don't have sea salt)

  1. Bring a fair sized pot of water to the boil with a glug of olive oil and cook the pasta until al dente. (In the recipe they say to cook your pasta first, but I think cooking the sauce takes longer than cooking the pasta, and cooked pasta always goes a bit gluggy on me - so I recommend cooking the sauce first and then, when it's nearly done, chuck your pasta in the boiling water and cook it.  The sauce will sit happily on a warm stove until you're done.)
  2. Chop your mushrooms and garlic
  3. Melt the butter with the oil in a large pan and then add your garlic
  4. Add your mushrooms and season with salt and pepper
  5. Cook for 8-10 minutes until coloured
  6. Add the wine and simmer until nearly evaporated
  7. Add the cream and parmesan 
  8. Simmer gently until thickened
  9. Drain your cooked pasta and add the pasta to the sauce
  10. Give it a good stir and serve with more grated parmesan on the top
  11. Serve with a loaf of garlic bread and remainders of the bottle of wine - YUM!

No comments:

Post a Comment

Thanks so much for taking the time to read and comment!