Sunday, 17 January 2016

Less Makes More!

Linguine con Spinaci, Funghi & Ricotta Salata
Linguini with Spinach, Mushrooms & Salted Ricotta

Sometimes, you have small amounts of ingredients left over- as I did this evening, with just 4 mushrooms that were left from last nights supper. And a handful of spinach- which would of course wilt-down to less than half it's size... Not enough for a real meal, right? Wrong! 

Take a look at this super-delicious plate of pasta! And then feel ashamed that you think you need much more ingredients than you ACTUALLY do, to make something truly delicious! And let me show you how...

Also, when you are cooking for one, everything seems like a lot of work... but at the same time- YOU are with a little effort after all- don't you think?

This took 30 minutes to make- you couldn't organize a carry-out meal in that time! So chill-out and eat-in instead... it's easy when you know how!

A handful of linguini, 1 shallot, 4 mushrooms, a handful of spinach, salt, pepper, olive oil, nutmeg, a splash of milk and a little salted ricotta for grating. That's all it took! And it tasted amazing at the same time!

It's light and flavorful and you will ask yourself why you always think pasta needs a tomato sauce or some rich, creamy or cheesy affair in order for it to be delicious... because it doesn't!

To prepare the spinach to dress your pasta in, simply sauté it for a few minutes, together with half of the shallot until it wilts down and becomes soft and vibrant green in color.

Add a splash of milk, salt, pepper and nutmeg and boil for 2-3 minutes. In the meantime you can start the water boiling for your linguini. And as soon as the water is boiling- add the pasta and remove the spinach from the heat. 

All you need to do now is to whizz the spinach and milk together in a blender or use an immersion mixer as I did- then set it to one side until you are ready to assemble the pasta.

Whilst the pasta is boiling, fry the other half of the shallot together with the mushrooms, all finely chopped, in a little olive oil.

Season simply with salt and pepper and fry until golden brown. 

By that time, the pasta will be ready and you will be able to bring everything together.

Spoon the spinach into the pasta and stir it through, adding a drizzle of olive oil for a final touch.

Add any remaining juices from the spinach, spoon the mushrooms on top, going with black pepper and grate with salted ricotta... and you are finally ready to get started!

Mix everything through and enjoy how wonderfully rich it all tastes without being heavy or greasy... this is such a wonderful alternative and so easy to do!

All I can say is, "YUM!"

And I am sure that is exactly what you are going to say when you try this too!

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