quick dinner

Espresso mushroom pasta

expressomushroompasta

Not a great photo I’m afraid but I was far too hungry to faff around with the lighting and make it look better.

I would rather do a few more press ups and walk a bit more than give up carbs – I love them and they make me happy.

Pasta has always been my go-to for a quick, mid-week meal when life is busy but it can get a bit boring.

To spice things up a bit here is an interesting idea which mixes mushrooms and coffee for a very unique and earthy pasta sauce. I stole the concept from Rachel De Thample’s book ‘FIVE’. You don’t necessary need to be a coffee fan to appreciate this dish but you do need to like mushrooms.

Espresso mushroom pasta

Serves 2 greedy adults or 3-4 with a regular appetite

  • 200ml of freshly brewed strong black coffee
  • 15g of dried mushrooms
  • 250g of chestnut mushrooms, finely sliced
  • A good splash of olive oil
  • 2 cloves of garlic, crushed
  • Salt and black pepper
  • 300g of pasta of your choosing (this is the dried weight)
  • A heaped tablespoon of mascarpone, cream cheese or thick cream
  • A handful of walnuts, toasted quickly in a hot dry frying pan and roughly chopped
  • A handful of fresh parsley, chopped

Brew the coffee and add the dried mushrooms to the hot coffee. Leave to soak for at least 30 mins (or longer).

Put a large pan of water on the boil and cook the pasta according to the packet instructions or to your liking. Reserve a cup full of the cooking water for later.

Meanwhile, heat the olive oil in a frying pan and saute the mushrooms and garlic for a few minutes until they start to colour and wilt.

Drain the dried mushrooms, reserving the coffee and chop finely. Then add both the dried mushrooms and the coffee to the frying pan.

Let the chestnut mushrooms absorb the coffee and cook away until there is barely any liquid left in the pan. Mix in the mascarpone, cream cheese or cream and stir to combine. Let it bubble away until you have a sauce the thickness of single cream (you can always add a bit of the reserved pasta water if it gets too thick).

Drain the pasta and tip into the mushrooms. Stir to coat and season well with salt and pepper.

Serve immediately garnished with toasted walnuts and fresh chopped parsley.

 

Noodles with kale, pork and sesame

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What I love about the internet is that you can search quickly for a recipe based on what’s in your fridge. There’s no trawling through badly indexed recipe books in the vague hope of finding something suitable.

And the internet is exactly how I found this one – in a rush when we were starving and my husband was reaching for the takeaway menu.

It’s not going to win any gourmet awards but it’s perfectly tasty and a good dish to have in your repertoire of quick, easy (and relatively nutritious) weekday dinners.

Noodles with kale, pork and sesame

Serves 2

  • 2 teaspoons of sesame seeds
  • 250g of pork mince
  • 200g of kale, finely chopped
  • 1 red chilli, finely sliced (or ¼ teaspoons of dried chilli flakes)
  • 1 large garlic clove, finely chopped
  • A thumb sized piece of fresh root ginger, finely chopped
  • 1 teaspoon of toasted sesame oil
  • 1 ½ tablespoons of kecap manis (Malaysian sweet soy sauce – or use regular soy sauce with a teaspoon of sugar)
  • 3 spring onions, trimmed and shredded
  • A pack of straight to wok noodles (I buy mine from Lidl, you get two small portions in a pack and I use both)

Optional (i.e. don’t be put off making this if you don’t have these in your fridge)

  • A tablespoon of fresh mint, chopped
  • A tablespoon of fresh coriander, chopped
  • Lime wedges or bottled lime juice, to serve

Put the kale in a small saucepan, add a tiny splash of water, put a lid on and turn the heat up high until the water is steaming. Then turn off the heat and leave for a few minutes to wilt.

Stir fry the sesame seeds and pork mince until cooked through and a deep brown colour (about 5 minutes on high). You should not need any extra oil as the mince has a high enough fat content as it is.

Add the kale, chilli, garlic and ginger to the pan and stir over a high heat for a few minutes. Add the kecap manis and sesame oil and stir again. Then add the noodles and stir fry until the noodles are cooked through. Finally add the spring onions and fresh herbs and mix well.

Serve with lime wedges.