Pages Menu
Categories Menu

Posted by on Feb 17, 2012 in Featured, Mains, Vegetarian | 0 comments

My favorite not too sinful super easy comfort food meal!

My favorite not too sinful super easy comfort food meal!

This pasta dish is one of my all time favourite lazy comfort food meals but still not too sinful. This would usually be a Sunday movie night meal, or a hangover soother meal. It has the lovely savouriness from the mushrooms, the freshness from the courgettes and the cheesy creaminess from the feta, and not a drop of cream or added cheese. You can also add bacon or ham, which in my opinion can only improve the dish.

I have never been a huge fan of courgettes. That was until someone introduced them to me in the way I now feel they should be used – either raw and marinated in a salad, or al dente (only barely cooked) in a pasta dish. And that is almost the only way I ever use them. Please feel free to suggest any other ways I should try them which really do them justice.

Anyway, you might be wondering why I blogging about this pasta on a Friday… well, I have a hectic weekend ahead and am already looking forward to my comfort food movie night meal!

Our dinner last Sunday

Mushroom and courgette creamy pasta

Serves 6

500g of pasta, cooked and drained

2 Tbsp. of oil

1 medium sized onion, halved and thinly sliced across the rings (to create thin semi circles)

250g mushrooms, washed and sliced

Lots of freshly ground black pepper

1 Tbsp. of soya sauce (optional)

a pinch of salt

400g courgettes, washed, trimmed, halved and cut lengthwise into thin ribbons

1 cup (250ml) of crumbled Feta

1/2 cup (125ml) of Milk

Get your pasta cooking according to the packet instructions.

Heat the oil on high heat in a large pan and fry the mushrooms and onion for 10 minutes or until they have reduced to half their size and are browning slightly. If you want to add bacon, add this at the beginning, with the onions and mushrooms. Season with black pepper, salt and soy.

Add the ribboned courgettes and fry gently for a few minutes. Crumble the feta over the mixture, add the milk and gently stir until the feta has melted and the sauce has slightly thickened.

Divide the pasta into bowls and spoon over the sauce. Garnish with chopped basil. Serve with parmesan for an extra cheesy finish if you like.

PS – if you haven’t already voted for me in the Eat In top local food blog awards – please do so by clicking on the icon below, then click on the pink voting button at the top of the page and following the prompts.

If you really really like my blog, then share it with your friends on facebook or twitter by clicking the share buttons on the left side of this page.

Post a Reply

Your email address will not be published. Required fields are marked *