Lovely, and veritably voluptuous in taste, with the cream lightly drizzling curls of pasta. So easy. Nigella Lawson makes version of this, but I've got my own spin. Depends on what ingredients you have available. And I added a few things ( like veggies) to spruce it up a bit. Just add a green salad and everyone will be happy, happy happy.
INGREDIENTS: Medium size packet of whole wheat or brown rice pasta. ( Use the good stuff, not the cheap no name brands). A few handfuls of cut up mushrooms, a cup and a half of chopped up celery and some onion, a handful or two of various veggies like broccoli, parsley, snap peas, etc. Not too much. Jsut enough for colour and interest. 1/2 a pint ( or a bit more) of whipping cream, salt, pepper, garlic, basil, dash worchestshire sauce, or a hot sauce if you wish.
Chop up musrooms, other veggies and spcies, set aside til after the pasta is cooked.
This is whole wheat pasta. Reall liked it. Usually I use brown rice pasta. This was a nice change.
Boil in boiling water, throw in a dash of olive oil. Drain, and set aside while you make the sauce. Actually the sauce kind makes itself....
In same pot, throw in a 1/4 cup of margarine, with about /4 cup clour , give or take a bit. Doesn't hve ot be accurate ( I am not big on being precise...just go with it). Coo until a roux is formed. The flour and margarine will combine and this is the thickener. Takes only a minute.
Throw in the veggies and cook with the roux. Add a tad of olive oil to help the cooking procecss.Cook vegies till they are soft and not cruncy Crunchy is bad. Then pour in the cream, can always add more if it is too thick. Do not add half and half, or water. Yuck. After the cream is incorporated into the veggies drop in the drained pasta. Stir to coat...should not be drowning in sauce. Double yuck. Adjust seasonings to your requirements. Serve at once. Leftovers are good the next day only. Very yummy. A nice treat.Not something I would serve every day. Great for company.
No comments:
Post a Comment