I haven't been able to bake as much or post as often as I'd like in recent weeks, what with work and a lack of photography equipment. So for now this simple recipe will have to suffice.
I suppose this doesn't result in the healthiest meal option but there's nothing like a comforting bowl of pasta when you've had a long day.
When I was studying for my Master's degree in England, pasta became much more of a staple of my diet. Quick and easy, sometimes I'd stir in store-bought tomato sauce or occasionally pesto from this amazing local deli. You can always create some kind of pasta dish with what you have lying around.
One afternoon I threw this together with whatever I had on hand at the time and it's become a favourite ever since.
200g/7 oz pasta (I used pennette rigate)
275g/10 oz cherry tomatoes*, halved
150g/5 oz mushrooms, sliced (I used fresh but you can use canned as well)
2 teaspoons Italian seasoning (or Italian herb seasoning)
Salt and pepper
(*If you don't have cherry tomatoes, use roughly chopped regular tomatoes)
- Cook the pasta in boiling water until tender. Drain and set aside.
- In a pan, heat a few tablespoons of cooking oil and a knob of butter, then add the mushrooms and saute for a few minutes until they are cooked through.
- Add the cherry tomatoes and Italian seasoning. Stir.
- Add the cream and the pasta, mix well and cook until heated through.
- Season with salt and pepper and serve.