A ‘chuck it all in’ pasta

This is as unsophisticated as pasta gets. Mushrooms, check. Blue cheese, check. Walnuts, check. Garlic, check. Basically, chop them all up and put them in a pan. That’s it. Mix with pasta. Eat. This recipe is not by a chef, it’s a ‘Notes on a Spanish Valley: what are we going to eat?’ recipe. mushroom - close-up 17-6-14Assorted mushrooms
2-3 cloves of garlic
Packet of blue cheese, any kind [or plain cream cheese, if you don’t like blue]
Walnuts, chopped
Pasta, your choice

Prepare the mushrooms by removing the skin if necessary, otherwise simply wipe gently with a piece of dry kitchen towel [never rinse a mushroom, it absorbs water like a sponge and consequently tastes like one too]. Chop the mushrooms and set aside. Peel the garlic and slice thinly. walnut, toasted 17-6-14Warm a small frying pan on medium heat, then toast your chopped walnuts briefly until coloured. Set aside to cool. blue cheese - chopped 17-6-14Prepare the blue cheese by breaking or cutting the cheese into chunks.

Warm a slug of good olive oil in a large frying pan and add the garlic, fry gently to flavour the oil, do not allow the garlic to brown. garlic - close-up 17-6-14Now add the mushrooms and cook until browned.

Meanwhile, cook your chosen pasta according to the packet instructions. When the pasta is done, drain but reserve a little of the pasta water.

Stir the cheese through the mushrooms until melted and blended together. Add the walnuts. Now tip the pasta and pasta water into the frying pan [the little drop of water helps the sauce cling to the pasta]. Mix pasta and sauce together. Eso es! That’s it! plateful 17-6-14This is a very brown dish, so it looks prettier with a sprinkling of chopped parsley. Sorry about the brown photo, I forgot the parsley. But please be reassured this is very tasty, the meatier the type of mushroom the better.

5 to remember
sencillo/a – unsophisticated
fundamentalmente – basically
un paquete – a packet
moreno/a – brown
unas gotas – a sprinkling [literally, ‘some drops’]

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