Friday, 30 September 2016


“Everything you see I owe to spaghetti.” - Sophia Loren

Our weather continues to be cool and wet, making for a rather dreary end to the first month of Spring. Still, it makes for increased opportunities for hearty comfort food in the evenings at home. Here’s a fave vegetarian recipe of ours for such weather!

Creamy Mushroom Spaghetti
1 tbs olive oil
20 g butter
1 onion thinly sliced
1 garlic clove mashed
2 tbs brandy
500 g thin spaghetti
500 g mushrooms chopped
1/2 tsp ground mace
1/2 tsp ground coriander seed
1/2 cup sour cream
Grated parmesan cheese
Fresh parsley to garnish

Heat oil and butter in a frying pan over medium-high heat. Add onion and cook, stirring, for five minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add brandy. Bring to the boil and then reduce to low heat. Cook onion mixture, stirring occasionally, for 10 minutes or until caramelised.
Meanwhile, cook your chosen pasta in a large saucepan of boiling salted water until tender. Drain well, reserving some liquid.
Increase heat of onion mixture to medium. Add thinly sliced mushrooms to onion mixture. And cook, stirring occasionally, for 5 to 7 minutes or until softened. Add spices and cook, stirring over low heat, for 2 minutes or until heated through and add some of the reserved pasta liquor to keep the sauce fluid. Add sour cream while heating gently and stirring. Season with salt and pepper. Serve sauce over pasta, add grated parmesan and sprinkle with chopped parsley if desired for garnish.

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