So hi, hello, I still exist. You may have known this if you follow me on Twitter or Instagram or if perhaps you know me in real life or something.
Many moons ago my domain expired and I didn’t pay to get it renewed. And it was one of those things, you know, that I kept thinking I needed to do but never got round to. The whole time I was under the impression that my blog was dead because my domain was dead but it turns out, that is not the case. I think I have a different domain now but honestly I think I must be more stupid than the last time I did this, because I’m just so confused and have had to fire off some emails to customer support.
So to ease myself back in I’m here with a recipe-that’s-not-really-a-recipe for pasta. You should ideally make this pasta on Sunday night and eat the leftovers for your lunch on Monday. It’s ideal Sunday fodder because it walks the line between indulgence and nutrition, as it has both cheese (lots of it) and vegetables (as many as you want, really). Then on Monday it will cheer you up when you feel all, you know, Monday.
I did take a photo of this and then I must have deleted it so imagine here is a picture of some delicious looking pasta.
It’s a good’un if you’ve got some veg in your fridge that’s looking like it might not last the week. So, gather together your things, which will include:
– Pasta. I really like wholemeal pasta because maybe I’m some kind of crunchy granola eating hippie. If you have more than one type of pasta at your disposal then a) pat yourself on the back because that’s some serious grown up shit you’ve got going on, and b) think about which kind of pasta will go best for this dish, I can’t make your decisions for you. If you’re feeling really luxurious you could use some filled pasta with cheese inside it which would make this a triple cheese dinner. Think about that
– Cream cheese. I guess you could use ricotta, mascarpone etc. Or you could make a cheese sauce. Or maybe use some eggs to make a carbonara type sauce. You do you
– Vegetables. I used mushrooms and kale which was a great combination. Have a scout about in the the fridge and see what you can come up with
– Assorted other things like garlic, cooking oil, butter, lemon juice, salt and pepper and so on
– Cheese to go on top, if like me one type of cheese in a dish will not suffice
Then… I’m sure you know how to make pasta. The only tricky part of most everyday cooking, in my experience, is timing. Making sure all the things you need are ready at the same time can be a bit of a pain.
So I would recommend having two pans on the go and using one to boil the pasta (according to packet instructions ofc) and one to fry some onion and garlic over a low heat until it’s all delicious. You will then fry your vegetables in the same pan and eventually add in a load of cream cheese and stir it around until it’s all saucy. Oh and add some lemon juice if you feel that way inclined.
Drain your pasta once it’s cooked. Combine pasta and sauce. Sprinkle with cheese, salt, pepper, herbs, anything else you fancy.
Enjoy. Feel simultaneously healthy(ish) and very gluttonous. Put the rest in a tupperware and try not to eat it before you take it for your lunch the next day.