Quick and creamy pasta
Added by Phil-bo | Sat 01 Jan 2011 @ 19:58
This was a quick flash of inspiration that turned out rather well. Served with roasted Chicken Breast or other Poultry, even a nice juicy steak, or fresh fish like Poached Salmon.
A filling snack on its own or a light accompaniment to a main meal
To be honest, I never weighed the ingredients so they are all rough guesses!!
To serve two
Pasta such as Linguini or spaghetti
Chestnut Mushrooms - 200g (approx)
Fresh Tomatoes - 2 large (not Beef)
Fresh Herbs such as Basil or Parsley - small handful
(if using dried herbs, only use 1 levelled teaspoon)
Double Cream - 100ml (approx)
(or Pesto, curry powder, Coconut milk for different varieties)
Measure your required amount of pasta into a pan (how much, is up to you. Use more if you\\\'re having it on its own, less as part of a main meal), cover the pasta with enough water to cover by an inch, add a pinch of salt. Put on to boil.
While pasta is on, chop into 1/4\\\'s - approx 200g of Chestnut Mushrooms;
Get two large fresh, juicy Tomatoes and cut into large chunks - halve and then each half into 6-8 chunks.
Roughly chop a small handful of your preferred herbs, I used Basil for it\\\'s strong meaty scent.
Heat 2 teaspoons of Olive oil - NOT cooking oil!
Fry the mushrooms first for about a minute, then add the tomatoes and herbs.
Giving them a quick fry, then, when Mushrooms are soft and browned, pour in 100ml of double cream (or enough to just cover the other ingredients), stir and leave to simmer for a minute or two while you drain the pasta (if needed)
Mix the ingredients into the pasta, gently, and serve.
(try replacing the cream with Coconut milk and add some curry powder)