This is one of those recipes needed for days where you want a bit of comfort food and have relatively little in the cupboards. Sounds like most days?! It’s pretty simple and if you’re a meat lover I’d try adding lardons or diced smoked bacon for flavour, but as you know my sister’s a veggie so we left it out. In the photo you’ll see I used Orzo as it was what we had at home, but this also works really well with linguine. This will easily serve 4 people.
- 1 Punnet mushrooms (300g) I used standard closed cup, but you could use any.
- 1 vegetable stock cube
- 1 Large glass white wine
- 1/2 cup pasta water
- 2 cloves Garlic, in this recipe I actually used 3 drops of Garlic Holy Lama Spice Drops
- Large glug of good quality Olive Oil (approx 2 tablespoons)
- 1 cooking onion
- 200ml sour cream (or you could use soft cheese – I usually used 2/3 tub of Philadelphia)
- 100ml double cream
- generous amount of black pepper
- pinch of salt
- small pinch of mixed herbs, or oregano
- baby tomatoes on the vine
- drizzle of olive oil and balsamic vinegar
- Pasta of your choice (approx 100g per person- but we’re greedy)
- Dice the onion and garlic and slice the mushrooms
- Heat the olive oil in a large pan and add the mushrooms, onion and garlic
- In a large pan full of water and a generous pinch of salt, heat until boiling the add your pasta (cook to packet instructions)
- Place the tomatoes in a pan and drizzle with olive oil and balsamic vinegar, place in the oven on 150’C and cook for 20 minutes
- While you’re sorting the pasta & tomatoes you can be cooking the vegetables on a medium heat until softened and add a pinch of the herbs- just to flavour it not overpower the dish
- Add the wine , 1/2 cup of the pasta water and the stock cube and simmer on a medium high heat until the sauce starts to thicken- it’s just right when you drag the spoon along the bottom of the pan and it takes a few seconds for the sauce to reform, this is ‘au sec’ I took a video here: Vine of ‘au sec’
- Take the sauce off the heat and allow to cool a little then add the cream/soft cheese. It’s important to do this as it prevents the cream from splitting. Season with salt and pepper.
- Roughly drain the pasta so it’s still a little moist and mix in with the sauce in the large pan.
- Take the tomatoes from the oven and place on top of the pasta to serve.
And that’s it! It’s really simple, and quite indulgent so make sure you balance it out with a salad the next day! 😉