It has become apparent that I have accumulated more jars than neccassary of premade pasta sauces as well as already opened cartons of cream and basic vegetables. In the attempt to put my ingredients hoarding to beneficial use, I made a simple pasta dish that one takes 15 minutes to prepare. If you have jumped onto the health bandwagon this January this is a brilliant dish to fill those meat-free days.
Ingredients (serves 1):
- Chunky Napoli sauce
- ‘Single’ thickness cream
- Half of a white onion
- A handful of button mushrooms
- 1 garlic clove
- 1 cup of fusilli, tricolore is what I prefer.
- Basil – fresh is best
- Black pepper
- Sea salt
- Vegetable stock powder
- Corn margarine
- Extra virgin olive oil
- Boil one cup of fusilli in a small saucepan of lightly salted water according the the packet’s guidelines.
- Slice the garlic, the button mushrooms and half of a white onion: adding them to a small frying pan with a splash of extra virgin olive oil, a sprinkle of black pepper and sea salt, followed by a tablespoon of corn margarine. If you can only obtain other variations of margarine, they will work just as well. Corn margarine simply has more of a buttery taste and has a longer shelf life.
- Fry the ingredients until softened and golden.
- Shake a little dried basil or a pinch of chopped fresh basil leaves in the frying pan, stir well to wilt the leaves or distribute the dried herb.
- Spoon in 3 tablespoons of Napoli sauce along with 30ml of single thickness cream. Mix thoroughly.
- Turn down the heat of the frying pan whilst you drain the water from the pasta.
- Directly add the pasta to the frying pan containing the sauce and vegetables. Cook for 2 minutes, stirring regularly to allow the sauce to thicken and the pasta to be fully coated in sauce.
- Serve in shallow bowls.
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