Either you call it pasta, or spaghetti, or noodles or even macaroni it’s the same. Yes, we are talking about the most favorite dish in the world. Our friends the Italians claim the origin of this dish but truth is that pasta has been around long before the magnificent Romans built their empire. Even if they weren’t the ones to make it first we must admit they were the ones to make it best (or so it is said)
Personally I am not Italian but Mediterranean cuisine is my big love and pasta is a big part of it. My secret in pasta is : keep it simple, use only one cooking pan, always keep a cup of the water you boiled the pasta in (99% of the times you are going to need it).
Why keep it simple you may ask. Number one rule in Mediterranean cuisine, and in any tasty cuisine in the world, is using good ingredients and therefore you don’t want to overcook them or overlap them with complicated flavors. The one pan rule is more of a bohemien habit, I love cooking, I hate making a mess, I love having all the extra free time I can get to do the things I love and not spend my life washing extra pans and dishes, besides…. one pan makes it easier. As for the pasta water broth you will thank me later.
So….the pasta dish of this week is a super delicious creamy mushroom spaghetti ( I didn’t come up with a specific name yet, if you come up with one please be my guest). It is ridiculously easy to make, good for your diet as it is low fat but you really can’t tell it by the flavor which is seductively creamy and deeply earthy.
Here comes the recipe
Prep. Time 20min / Serves 4
• 500gr pasta (any kind, I use spaghetti No5 medium)
• 8-10 Mushrooms sliced(any kind, button, brown or mix)
• 2 garlic cloves minced
• 4 table spoons low fat Cream Cheese
• Fresh or dried Parsley
• Few drops of olive oil
• Salt and Pepper to taste
1. Cook your pasta according to directions minus 2 minutes and keep aside a cup of the pasta broth. Drain and rinse in cold water.
2. Heat olive oil on medium – high heat, add sliced mushrooms cook for two minutes, add garlic and let it cook for another minute (you don’t want garlic to overcook). Add half cup of the pasta broth you kept, reduce heat and let it cook for 5 minutes until it absorbs most of the liquid.
3. 5min later season the mushrooms and add parsley and cream cheese. Stir gently until you have a thick creamy texture.
4. Add the pasta and the rest of the pasta broth into the sauce and stir gently for 1 minute.
Serve with black pepper and some Parmesan flakes
It’s really rewarding to eat something as delicious as this dish in only 20 – 25 minutes in total after you come back from work or one of those nights when you don’t feel like spending too much time in the kitchen to make dinner. Everybody loves it and if you have something against garlic you can skip it but to my opinion garlic and mushrooms are the perfect match.
Can’t wait to hear some feedback on this recipe or a suggestion for a proper name.
Hope you enjoy it us much as we do.