Although I haven’t fashioned this as a food blog, its
becoming quickly apparent that one of things I find most interesting to write
about is food, buying it, cooking it, sharing it and eating it. Which isn't a
surprise to me really as that’s pretty much what interests me in real life too.
So although I plan to
keep the topics broad, I’m not going to resist the calling to write about one
of my favourite things! Taking stock of my recipe books, and the arrival of the
latest box from Riverford, combined into this dinner on Friday night. It was
adapted from a Mary Berry recipe which included blue cheese, cream and nutmeg,
none of which were to hand. Mushrooms, spinach and penne I did have though, so
a few quick substitutions and away we went.
Before I go any further, I have to admit mushrooms are not
my favourite thing. The Husband (who when I told him this was his label, was
not impressed as it makes him sound ‘ominous’, but we are yet to find an
alternative) loves mushrooms, so I keep trying to convince myself that I do too.
I love the flavour, and will eat them in any dish when they are finely chopped
and well disguised.
However, when they are the mainstay of the dish, like in
this particular recipe, it doesn't really do to try and cover up the fact that
they are there. I enjoyed this dish, but
in the interests of full disclosure, there were a few stray mushrooms lining
the bottom of the bowl when I finished. The Husband was pleased by this as it
vindicated him after a memorable meal a few weeks ago when he sat and picked
the courgettes out of a vegetable sauce dish I had made.
Mushrooms aside, this is my ideal Friday night supper.
Quick, tasty and reasonably healthy. It wasn't too heavy considering the warm
weather we were having but still felt right for a cosy night in. Italy is one of
our favourite places, and a big part of that is the amazing food. The Husband
would eat pasta every night if he could, perhaps taking a break intermittently
to switch it up with some pizza.
If we don’t have plans on a Friday, we usually make it a
movie night. After dinner we closed the curtains, had a glass of wine, and
watched Argo. It had come highly recommended and I can understand why. I've
been a fan of Ben Affleck since Good Will Hunting, and based on Gone Baby Gone
was expecting it be a good watch with him as director, and I wasn't
disappointed. I can’t remember the last time a film hooked me in and kept me
gripped right until the credits rolled.
Ingredients (Serves Two to Three)
250g penne pasta
1 clove of garlic – chopped or crushed
30g butter
175g mushrooms - sliced
200g cream cheese
30ml skimmed milk
60g spinach – coarsely chopped
60g cheddar cheese - grated
1 medium egg – lightly beaten
Instructions
1.
Bring salted water to the boil and add the
pasta. Continue to boil until cooked to your taste.
2.
In a large pan melt the butter over a medium
heat.
3.
Add finely chopped garlic to the butter, stir
well and cook on medium heat for a minute or so.
4.
Add sliced mushrooms to the melted butter and
garlic. Season well with salt and pepper and cook on medium heat until
softened, stirring occasionally.
5.
Add cream cheese and milk to the mushrooms. Stir
well until sauce takes a smooth consistency. Continue to simmer until pasta is
cooked.
6.
Once the pasta is cooked , add a few tablespoons
of the pasta water to the mushroom sauce and stir well. Drain the pasta, and
add this to the mushroom sauce. Stir well until the pasta is well coated with
the sauce.
7.
Add the beaten egg to the pasta and mushrooms
and stir well. Add the chopped spinach and grated cheese to the pasta and
mushrooms. Stir until well combined, and then continue to cook on a medium heat
until spinach has wilted and cheese has melted. Once cooked through serve.
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