What's been cooking?
Well, nothing much! Just emerging from a crazy work schedule (which involved eating Korean food in Korea!!), and all set to dive into more of the crazies starting next week. Been keeping the cooking, and definitely the experimenting, to the minimum. The husband's been busier than me and lets accept it, it's really not much fun cooking for one every single day. Thank god for online delivery websites - of which there are aplenty in the 'Kong.
Yesterday I made wheat pasta in mushroom sauce. It was fun to make and yum to eat. Here's the recipe for all of you pasta lovers out there!
Ingredients -
- 2 packets mushroom
- 1 big capsicum
- 1 1/2 tomatoes
- 1 big onion, finely chopped
- 1 zucchini, thinly cut round slices
- 7-8 baby corn, cut into small chunks
- 1 packet rigatoni semolina pasta
- Salt, pepper, chilli flakes, oregano, basil
- 1 tablespoon olive oil
- 1 cup water
- 1 teaspoon butter
- Some feta cheese/ parmesan flakes/ grated cheese
Boil and drain the pasta as per instructions. Reserve some of the pasta water.
Cut
the mushrooms, capsicum and tomato into chunks, add 1 cup water and
give it a whir in the blender till it has a purée like consistency
In a pan, heat the oil and add onions. Sauté.
Once onions are slightly pinkish, add zucchini, baby corn and all the seasoning
After zucchini has become slightly soft, add the purée.
Bring it to a boil adding some of the pasta water if the sauce is too thick
Just
before adding the pasta, pop in some cheese (but not too much as the
pasta water would already make it slightly creamy) and 1 teaspoon
butter. Mix well.
Add the pasta and coat it well with the sauce, cook for 2-3 minutes.
Serve.
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