This was tonight’s dinner, kinda mushroom pesto with garlic. Again something she just knocked up in the kitchen and turned into a ever so yummy meal.
A few splashes of olive oil
1 onion, finely diced
5 large garlic cloves, finely chopped
400g mushrooms (any variety). Roughly chop half of them. Whizz the other half in a blender for ten seconds to create tiny mushroom pieces
Sea salt and black pepper
Finely chopped parsley
400g dried spaghetti
a good handful of fresh rocket or watercress to serve pine nuts
50g Parmesan cheese, finely grated
Place a large pan over a medium heat. Add oil. When it’s hot, add the onions and garlic and cook until softened, 10-15mins. Add the mushrooms. Season well. Cook until the mushroom mixture is nice and moist, kind of like a rough pate/pesto.
Cook your spaghetti in salted water.
Then, fold in the herbs. Add the pasta to the pan with the mushroom mixture, and with two forks, work the mixture through the pasta. Plate up and finish each with a mound of greenery (rocket, watercress or just a nice handful of chopped parsley), a little drizzle of olive oil and some parmesan.