I have a serious issue with cooking for one.
I have a hard time getting the amounts right. I always make too much.
Growing up I always saw my grandmothers making huge batches of whatever it was they were cooking from sauce to lasagne to veal cutlets.
Whatever wasn’t eaten right away went into the freezer for a future meal.
For better or worse I got into that habit too. Even when it was just my husband and I, I would spend the weekend cooking and then freeze everything in small portions to be pulled out after a long day at work.
If I had a huge freezer, I could probably go on doing that forever, but all I have is the freezer at the bottom of my fridge and it fills up quickly, so this is on habit I am trying to modify. I don’t want to leave behind forever, because it has come in handy in the past, but changes need to be made to deal with the resources I have.
This recipe came about by accident. My boys were in the mood for pizza and I wasn’t, so while we waited for the local pizza joint to deliver their dinner, I made this.
Super fast, super easy, light and tasty. It could only get better if someone else made it for you!
You will need:
4 mushrooms, sliced – I like chestnut mushrooms, but choose your favourite
1/2 garlic clove, pressed or minced
15 ml of extra virgin olive oil
a sprinkling of chopped parsley
60 – 80 grams of your favourite pasta (depends how hungry you are)
In a large pot, set the water for the pasta to boil, when it comes to a rolling boil, add the salt and the pasta.
While the pasta is cooking, heat the olive oil in a pan and saute the garlic. Add the mushrooms and brown. When the pasta is cooked, drain and dress with the mushrooms. Sprinkle with parsley, toss and serve.