Sunday, 6 March 2016

Cheese Pasta with Mushrooms

On a rainy and cold Saturday between household chores, hairdesser, grocery shopping and bringing some room into the wardrobe, it was time for some comfort food. Pasta is a comfort food for me. Paired with some ingredients from the fridge and fresh bought mix mushrooms. It is great to prepare a larger quantity to freeze off some portions for lunch at the office the next time.

Cheese Pasta with mixed Mushrooms

500 g Linguine
350 g mixed mushrooms
4 spring onions
2 clove of garlic
1 tbsp butter
100 g Pecorino
50 g Emmenthaler
50 g Camembert
50 g cook cured bacon
100 ml milk
50 ml double cream
1 tsp veg stock powder
salt and pepper
dried herbs
piment d´espelette
1 tbsp parsley

Grate the cheese and chop the veg.  In a small pot start with the butter and add half of the onions and the garlic. After a couple of minutes add the milk and the whole Emmenthaler and 75 % from the Pecorino. Melt it and add the veg stock cube.
Cream and seasoning and the bacon comes next.

In a wide pan start with some olive oil and the other half of onions and garlic and the mushrooms. Let them cook for a while before you season them.

Cook the pasta in a huge pot in salted water.
Get everything together and garnish with some parsley.

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