I Love Cooking For People I Love
I recently ate a tiny pixie bowl of the most amazing green soup in an organic cafe. We were all oohing and aahing at how much flavour was packed into that tiny little bowl of soup and tried to decipher the ingredients. The main flavour I picked out was the subtle sweetness of peas then a herb. Not the usual mint of pea and mint soup but something mild and fresh. I decided it was parsley. Then I was reading Hugh Fearnly Whittingstall's River Cottage Veg Everyday. it Looked like the same recipe as the soup we had eaten. So I made a vegan version for my daughter by just leaving out the butter. I made this with spaghetti, handfuls of garden mint, mushrooms and lots of garlic and lemon.
Ingredients for two large portions or four small:
one red onion
a stick of celery
a handful of chestnut mushrooms
two lemons.
lots of garlic seven or eight cloves, crushed or finely chopped
two large portobello mushrooms
a bunch of fresh mint.
dried egg free pasta of choice (about 75g per person)
olive or rapeseed oil.
method:
Place a large pan of water on the hob. Season and add a little oil. When the water comes to the boil, add the dried spaghetti, reduce the heat, cover and leave to cook until al dente...or to taste.
Whilst the pasta is cooking pour a little oil into a heavy saucepan and allow to heat.
Quickly chop the red onion finely and add to the pan. Cook until soft and caramelised.
Add the garlic and cook whilst quickly chopping up the mushrooms. Saute for a moment combining all the ingredients.
Add the lemon juice, season and cook for a couple of minutes until the mushrooms are tender.
When the pasta is ready, drain and add to the saucepan with the mushrooms, carefully mix.
Roughly chop up lots of fresh mint and add to the pasta.
Serve while warm.
Ingredients for two large portions or four small:
one red onion
a stick of celery
a handful of chestnut mushrooms
two lemons.
lots of garlic seven or eight cloves, crushed or finely chopped
two large portobello mushrooms
a bunch of fresh mint.
dried egg free pasta of choice (about 75g per person)
olive or rapeseed oil.
method:
Place a large pan of water on the hob. Season and add a little oil. When the water comes to the boil, add the dried spaghetti, reduce the heat, cover and leave to cook until al dente...or to taste.
Whilst the pasta is cooking pour a little oil into a heavy saucepan and allow to heat.
Quickly chop the red onion finely and add to the pan. Cook until soft and caramelised.
Add the garlic and cook whilst quickly chopping up the mushrooms. Saute for a moment combining all the ingredients.
Add the lemon juice, season and cook for a couple of minutes until the mushrooms are tender.
When the pasta is ready, drain and add to the saucepan with the mushrooms, carefully mix.
Roughly chop up lots of fresh mint and add to the pasta.
Serve while warm.
51-55, F
