Pasta experiment No. 1 by Magnus Nordlander
Inspired by Swiss chard with Garlic and Tomato by Alton Brown
I came up with this dish while shopping. Yes, it's true! Of course, I fine tuned it a bit while cooking it, but essentially, this is a strike of lightning on a clear day.
This is my first attempt, though. I have some pretty interesting ideas about what could perfect this dish. Please comment if you have an idea on how to make this better.
Ingredients for 4 servings
- 1 1/8 pounds of spaghetti
- 8 7/8 ounces of button mushrooms, fresh
- 1 3/4 pounds of canned whole tomatoes
- 7/8 cup of crème fraîche
- 2 teaspoons of broth concentrate, or, if you can't find it, bouillon cubes
- 3 1/2 ounces of spinach
- 3 1/2 ounces of peas, in the pod
- 2 teaspoons of soy sauce
- powdered chile
- salt
- black pepper, freshly ground
Instructions
Fry the mushrooms on medium-low heat in some canola oil until they have surrendered most of their liquid. Put the pasta water on, and later, when it reaches a boil, add the pasta. Add the tomatoes to the mushrooms, and keep frying until the tomatoes are mostly broken up. Add the crème fraîche and the broth concentrate. Season with salt, pepper, powdered chiles and soy sauce.
When the pasta is done, drain it and put it back in the pot. Add the pea pods and the spinach to the tomatoes, and then add that back to the pasta pot. Stir, season and serve.
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