Tonight’s recipe is a classic pasta dish, and I use rigatoni, but you can use penne or pasta shells, or any type of pasta.
Start by cooking your pasta according to packet instructions. While the pasta is cooking, take 75 grams of button mushrooms and thinly slice those.
Also take a small head of broccoli and cut that into florets, and a ¼ cup of sun-dried tomatoes, which I also cut into small pieces.
I steam my broccoli florets for about four minutes, and then in a pan of oil, I cook my button mushrooms, before adding the broccoli and sundried tomatoes to the pan and warm these through.
I then add 1/3 cup of sour cream to the pan, and bring this to a simmer. At this stage, you could also add some chilli flakes – I don’t have any at home – but I do think they’d add another great dimension of flavour.
Once the pasta is cooked, add it to the pan, and coat it with the sour cream sauce. Then simply add some parmesan and the dish is ready to go. All up, 15 minutes. This dish is so easy, you could practically cook it in ad ad break of your favourite television show!
It’s delicious too – you can taste the creaminess of the sour cream, as well as the citris flavous of the sundried tomatoes, which combine to create a really rich flavour.
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