We've all been there. University student...living with roommates, and too busy with exams and/or partying to buy groceries. In this case my lovely ladies of apartment 1212 and I would usually resort to a couple old faithful dishes - this one being the most "gourmet" thing we could throw together with what we had in the kitchen. The other dishes mostly were made up of canned tuna, a jar of hot peppers one of us had brought to London from their Nonna, chickpeas or a wheel of brie baked in a toaster oven (fancy stuff, i know). Nevertheless, this pasta creation is a great quick dish, perfect for any novice chef.
Ingredients: (serves 4)
3 cups assorted mushrooms (sliced)
4 heaping handfuls of spinach (roughly chopped)
1 spanish onion (sliced thinly)
1 head of garlic (chopped)
1/3 cup goat cheese (plus more for sprinkling)
1 cup kernel corn (optional)
crushed pine nuts (optional)
Parmesan cheese
EVOO
salt and pepper
450g penne
In a large pan, heat up some EVOO on medium high heat and add your onions and garlic. Saute until soft and fragrant (do not brown). In a seperate pan, add a drop of EVOO on medium high heat and add your mushrooms (do not crowd) and cook until lightly brown on both sides. While the mushrooms are browning, add your spinach to the onion mixture. Once the spinach has wilted and the mushrooms are browned sprinkle them with salt and pepper and then add the mushrooms and the goat cheese to the onion mixture and stir everything together. If you are using the corn and pine nuts - add them as well. Turn down the heat and season with salt and pepper to taste. Add your cooked penne and stir.
Plate each dish and serve with a generous amount of parmesan cheese and some extra goat cheese.
serve & enjoy!
xo
Chef Natty
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