Today’s evening meal for one ( too tired now for the dinner/tea debate) needed to be simple, it needed to be quick and it needed to be filling. Because today, was an ‘I can’t be bothered’ day. Sometimes, when a myriad of thoughts are crashing around in your head, the last thing you need is complication.
The star of this is mushroom powder, which is something my kitchen is never without. I buy mine here, Dried Mixed Mushrooms then blend some into powder to use in many dishes.
My blog ‘Dried Up Not Past It’ will tell you more about this wondrous ingredient, how nutritious it is and how the drying process intensifies the flavour so much that you need use very little.
You need ( Single Portion)
1tbsp dried mushroom powder ( i use forest mix) added to 200ml boiling water
2 small bundles or 1 large of dried tagliatelle (approx 70g)
1/2 tsp Wild Garlic Pesto ( you can use garlic puree or half a clove of garlic)
1/4 tub of Cream Cheese- approx 60g
A small hand full of frozen peas ( I used petit pois)
Mix the mushroom powder with 200ml boiling water in cup or bowl. Leave to re-hydrate.
Add the pasta to a pan of salted boiling water and cook as per packet instructions.
Add the mushroom mixture to another pan, along with the garlic and cream cheese.
Stir constantly over a low heat adding more pasta water to stop it drying out if it becomes too thick. Remember when you add the pasta it will suck up the sauce, so it is ok for it to be slightly runnier than you would prefer.
When the pasta is cooked, add the peas to the pasta, just long enough to defrost, and then drain pasta and peas. Add this to the sauce, combine, and serve. I added a little Parmesan on top as an afterthought.
I love this because it is earthy and humble, yet it feels indulgent because of the creamy sauce. The sweetness of the peas just picks it up enough, but a minute dash of lemon juice would have been a nice addition too. The 80p price tag was a bonus. Make it cheaper using dried spaghetti instead of tagliatelle.
The absentmindedness of twirling pasta on a fork, lost in thought, was parried with knowledge that i had looked after myself just enough today. The day marking 7 complete weeks of UK lockdown.