Pasta la Vista

Pasta la Vista

Hey!!! Last week I was ill and housebound, the first day was a nightmare, thought I was dying a slow, agonizing death. The following day was a lot more bearable and I could taste things again.

For lunch I decided to make pasta; Claud is carb conscious so we hardly have pasta for supper. Inspired by Gordon Ramsay I threw together this easy mushroom and leek pasta. I added bacon… of course. The below quantities made enough for about 3 – 4 servings.

Ingredients

  • Spaghetti or any pasta you have in the cupboard
  • Approx. 3 leeks
  • Half a punnet of mixed mushrooms
  • 1 packet bacon
  • Approx. 2 cloves garlic
  • 3/4 cup Chicken Stock
  • ½ cup cream
  • Salt and pepper

mushie

Method

Cook the pasta according to the packet instructions. (Always add pasta to boiling water)

I fried my bacon separately and set aside.

Add some oil to a pan and turn on the heat.

Chop up mushrooms and fry for about 2 – 3 minutes.

Cut leeks lengthwise and rinse, leeks often have sand in between its layers and therefore require a thorough rinse. Once done chop the leeks and add to the mushrooms along with the garlic.

Fry for about 2 – 3 minutes.

Add chicken stock and reduce the mixture by half.

Next add the cream, lower the heat and simmer for 4 – 5 minutes.

Turn off the mixture, strain the pasta and add the bacon and pasta into the sauce to absorb all the flavors.

Season with salt and pepper and SERVE!

PS: For a veggie option, don’t add bacon and use vegetable stock instead

Pasta.jpg

Advertisements
For the chilli lovers…

For the chilli lovers…

Finally made the time to POST!!! I’m feeling quite chuffed about it

This recipe is basically Nigella’s, however, I adapted it slightly. I love her cooking style;  its simple and has you drooling just watching her.

I have a few more recipes from her collection that I will copy and let you know how it goes.

It’s a chilli sauce that can be used for anything really, chips, eggs, steak etc. I was thinking of making a pasta dish with it sometime this week.

Ingredients:

4 x red peppers

2 x red chillies (I added 3 coz we extra like that)

1 x garlic clove

Zest of 1 lime and 1 tablespoon of the lime juice

80 grams fresh coriander

2 – 3 teaspoons of salt

Method

The recipe calls for groundnut oil (125 ml) or any flavourless oil (vegetable, sunflower…) but I used olive oil because it’s all I had

Nigella’s recipe says to use 290 grams of roasted peppers from a jar which I could not find so I used fresh peppers and roasted them in the oven (150 degrees approx.) with olive oil, salt and pepper. As soon as the skin became wrinkly I removed them from the oven. Once the peppers are cooled down, remove the skins – this is pretty easy.

IMG_20170204_162200.jpg

Once done add the peppers and all the other ingredients in a blender or bowl if you using a hand blender and blitz. I used a blender and while blitzing I added the oil slowly until the texture was almost salsa-like but not as chunky. You can decide how you would like it.

The sauce is REALLY good; you can store it in the fridge for up to 1 week. Also a lovely gift idea.

Have a blessed day further!

IMG_20170204_164057.jpg