Pregnant pasta

Thursday, 20 March 2014
Well... not really but it's filled with bad things that I've been craving.  This is very much not diet food - so look away if you joined me because of the propoints posts!  Last time I was pregnant, I wanted some of the worst things - pic and mix and Fanta come to mind.  This time, I've been all about the dairy which is still bad but possibly not as bad?  Jury's out.

I don't very often give D filled pasta but now and again, it's a quick option.

Stats: - two adult portions and one child's portion.

two teaspoons of olive oil
20g butter
three garlic cloves, minced
100g button mushrooms, finely sliced
150ml single cream
70g grated parmesan
300g filled pasta - I used basil pesto but spinach and ricotta also works well.
one teaspoon of dried parsley, or fresh if you have it to hand.

Fill a large pan with water and the olive oil and bring to the boil.  Savagely hack at the filled pasta packaging to open.  Cook the filled pasta according to pack instructions, or until you get hungry.  One or the other.

Meanwhile, in a large frying pan, melt the butter over a medium heat.  Add the garlic and mushrooms and heat for about five minutes, softening the garlic and mushrooms, giving them a little bit of colour.

Add the single cream, parmesan and parsley - if you aren't as lazy as I was on this occasion, make it out to the garden to pick the fresh, hold on to it - if you are, add the dried.  Stir through the mushroom mixture and mix well.  Heat through for a further minute or two.

Drain your pasta and add to the frying pan, gently stirring through the sauce.

Serve up with a lot of freshly ground black pepper and possibly an extra sprinkling or two of parmesan.

Expect that your almost four year old will refuse to eat any of the mushrooms.  Eat them for him.

©All images and content are copyright Kneadwhine and should not be reproduced without permission in any circumstances. Copyright 2011-2016 Knead Whine |