Quick, easy, versatile, not too sinful and delicious!
The fridge at the home I was training in was full of red peppers, so I added some of those to the sauce which gave it great colour and nice body.
Mushroom and courgette creamy pasta
500g of pasta, cooked and drained
2 Tbsp. of oil
1 small onion
250g mushrooms, washed and sliced
1 Tbsp. of soya sauce (optional)
a pinch of salt
250g courgettes, washed, topped and tailed and cut into ribbons
1 cup (250ml) of crumbled Feta
1/2 cup (125ml) of Milk
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. Season with black pepper, salt and soy. Add 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 us slightly thickened and ready to pour over the cooked past of your choice.
You can add or substitute things like green beans, peppers, broccoli, butternut etc. for extra veg, or add bacon bits or chicken while frying the mushrooms for a meaty version.
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