Mushroom Pasta w/ Sundried Tomatoes
What did one mushroom say to the other? You're taking too much-room 🍄
Happy New 2020 everyone!! Wow!! How long has it been? I took a break from blogging because school was beginning to get hectic. It was supposed to last just 3 weeks; how it turned into 4 months, I don't know. Over my extended break, I took some time to think about myself. Especially posting on the blog; I don't want to restrict myself to only posting on Wednesdays because sometimes, if I'm not able to post on a Wednesday I'd drown in my own guilt and I'd have to wait until the next week. Then I thought, "Why am I giving myself such strict rules?" This is my blog and I will do what I want. PERIODTT!! So, now I will be posting whenever I feel like, at least once a week.
I also realized my love for food photography has surpassed my love for blogging. That doesn't mean that I won't plug you with recipes and restaurant reviews, it just means that I won't tell as many stories as I was last time. I'll just post the recipes here for anyone that would want to refer. This is because I want to focus all my time on what I truly love and that's food photography.
For the Mushroom Sauce
Prep time: 10 mins
Cook time: 15 minutes
2 tablespoons olive oil
2 packs mushrooms, sliced
5 garlic cloves, minced
130g of sundried tomatoes
1 chicken cube
1 cup hot water
¼ cup double cream
¼ cup parmesan cheese, shredded
1 tablespoon of dried basil
Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
Dissolve the chicken cube in the hot water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and it reduces.
Add double cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil and stir.
For the Fettuccine
Cook time: 7 minutes
7 balls of fettuccine
Boil enough water to submerge all the pasta.
Heavily salt the water with regular salt. Make sure the water is as salty as the Indian Ocean 🌊
Dunk the pasta into the water and allow it to boil for 7 minutes. No more, no less.
When the pasta is ready, collect some pasta water, you'll need it for later. The strain it and pass the pasta through cold water to stop it from cooking further.
Add the pasta to the mushroom sauce and stir to combine- let them mingle- until all the pasta is coated. If you feel the mushroom sauce is too thick, slowly add the pasta water that you saved till you're satisfied.
If you want some extra PAZZAZZ sprinkle some more basil and parmesan on that 👌🏾 and top it off with cherry tomatoes for some freshness. As usual, send me a photo of your pastas. I'd love to see how it turned out for you.
To all things tasty,