It is SOOOOOOOOO easy to make a pasta dish, and then appear to be a competent cook..... First, learn to boil water....
Yep. That easy :)
So.. I started by putting the water on to boil (yes, I know that's obvious, but this blog assumes you know sometimes nothing.. like I once did). Add a pinch of salt - this may even be a bit much.
while it takes a bit to get to this point (keep the lid on, it saves energy & time) you can cook the concoction I just made up (it's yummy)
Now Here's The Secret Ingredients:
Butter: A bit over a Tablespoon x 2
1 small Onion sliced into rings
2 cloves garlic, chopped up, minced up - however you do garlic.
a pinch (like above) of: Cumin; Ginger, Allspice, black pepper and some more salt
1 and a bit cups of SLICED up pumpkin (I used Butternut for sweetness) and see the picture about the slicing.
Some Cream - any cream is ok, really.
about a cup of cheese (any cheese is ok too, really), some parsley & coriander (as much as you like)
Method in my madness:
In my trusty skillet I threw a bit over a Tablespoon of butter - and without waiting for it to melt, I added the onion & garlic
Within moments (see the
onion is still hard), I
added the spices, pepper
& salt.
While that sizzled and filled the kitchen with a rather nice dinner aroma, I chopped the pumpkin like this:
Kind of like Chips
So in the little time it took for me to peel and cut the pumpkin (3 - 5 minutes) I had the onion/garlic mix getting to know each other, and now I threw the pumpkin in with it to see if they like each other.
They didn't do much at first, but I mixed them around to get things happening and then they all settled into the heat. I turned the gas down a smidge so they didn't get too carried away, and I added the parsely & coriander.
Around about 5 - 7 minutes later, the pumpkin looks a bit darker around the edges and the onions are soft. I added another nob of butter at this point. The water should be boiling by now, and it's a great time to throw your pasta in for 8 - 10 minutes.
I kept the pumpkin mix at this slow sizzle with the bottom of the pan just sitting in butter, while the pasta boiled and added the cream and cheese
By the time the pasta is al dente * your pumpkin mix will have thickened to a nice sultriness that clings to the sides of the pan when you stir it, but drizzles languidly back into the mix after the spoon passes.
It's ready. Drain the pasta, turn off the heat all round.... and serve ♥
Yep. That easy :)
Some amazing Pumpkin Pasta Dish I made up as I went along....
If it makes George eat pumpkin, it MUST be good. Let's call it:
Spiced Pumpkin Pasta
I had pumpkin and wholemeal pasta and no time to waste going off shopping... not to mention the waste in fossil fuel that entailed...
So.. I started by putting the water on to boil (yes, I know that's obvious, but this blog assumes you know sometimes nothing.. like I once did). Add a pinch of salt - this may even be a bit much.
while it takes a bit to get to this point (keep the lid on, it saves energy & time) you can cook the concoction I just made up (it's yummy)Now Here's The Secret Ingredients:
Butter: A bit over a Tablespoon x 2
1 small Onion sliced into rings
2 cloves garlic, chopped up, minced up - however you do garlic.
a pinch (like above) of: Cumin; Ginger, Allspice, black pepper and some more salt
1 and a bit cups of SLICED up pumpkin (I used Butternut for sweetness) and see the picture about the slicing.
Some Cream - any cream is ok, really.
about a cup of cheese (any cheese is ok too, really), some parsley & coriander (as much as you like)
Method in my madness:
In my trusty skillet I threw a bit over a Tablespoon of butter - and without waiting for it to melt, I added the onion & garlic
Within moments (see the
onion is still hard), I
added the spices, pepper
& salt.
While that sizzled and filled the kitchen with a rather nice dinner aroma, I chopped the pumpkin like this:
So in the little time it took for me to peel and cut the pumpkin (3 - 5 minutes) I had the onion/garlic mix getting to know each other, and now I threw the pumpkin in with it to see if they like each other.
I kept the pumpkin mix at this slow sizzle with the bottom of the pan just sitting in butter, while the pasta boiled and added the cream and cheese
By the time the pasta is al dente * your pumpkin mix will have thickened to a nice sultriness that clings to the sides of the pan when you stir it, but drizzles languidly back into the mix after the spoon passes.
It's ready. Drain the pasta, turn off the heat all round.... and serve ♥
* al dente refers to that elusive moment when: if you threw your boiled fettucine, linguini or spaghetti onto a wall in your kitchen, it would stick there... unfortunately this method doesn't have an equivalent with wholemeal spiral pasta, so you just had to eat some and see if it was 'a little, tiny, tiny bit firm' in the centre
No comments:
Post a Comment