Saturday, 29 January 2011

Tomato and Mushroom Linguine

There is a recipe for Pappardelle, Mushroom and Mozzarella on the Jamie Oliver iphone app. I made it a couple of times and since then it has morphed into this linguine dish which is a lot simpler. I've tried various different types of creme fraiche for this dish and have found the absolute best one is by Weight Watchers. Also, I've started using freshly grated parmesan in my cooking rather than the ready grated stuff in a bag and it adds so much more flavour that I'll be using it every time from now on. Here's what I used for this meal:

1 x garlic clove and 1 x onion
Olive oil, salt and pepper
Dried linguine for two
Pack of organic cherry tomatoes
Pack of chestnut mushrooms
Pot of Weight Watchers creme fraiche
Freshly grated parmesan cheese

Heat a frying pan with the olive oil (or some butter) and add the crushed garlic and chopped onion. After about five minutes add the chopped chestnut mushrooms and season. Slowly add some of the chopped cherry tomatoes. Then get your linguine into a pan of boiling water and cook according to instructions. Whilst the pasta is cooking add some creme fraiche to the mushroom and tomato mixture, stirring it in so it becomes a thick sauce. The creme fraiche can dry up the mixture too quickly before you get your pasta cooked hence why you just add a bit at a time. Once the pasta is cooked, drain, keeping a small amount of the water in the saucepan and put the linguine back in. Then pour everything from the frying pan into the saucepan, mixing the sauce into the pasta. Throw in the rest of your tomatoes if you've saved some and the parmesan cheese so it becomes part of the dish. Serve and enjoy. Very cold glass of white wine optional ;-)

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