Creamy Mushroom Garlic Basil Pesto Spaghetti

I really seem to be into my carbs lately.  Clearly my body must be lacking something, or I am storing up for winter…but it can’t be the latter as it doesn’t really get THAT cold here (she says all curled up under her duvet nearing the end of May) Well, in all seriousness, a couple weeks ago we really did have a cold spell over the weekend. You should have seen me then….

Oh well, such is life….

This Creamy Mushroom Garlic Basil Pesto Spaghetti is my go-to meal.  It is simple, and probably the easiest meal known to mankind to make.  It is incredibly tasty and ultra healthy.

Creamy Mushroom Garlic Basil Pesto Spaghetti

Preparation time:  5 minutes

Cooking time:  12 minutes

Total time:  17 minutes

Serves  4

Ingredients:

Spaghetti (I used Gluten-Free Spaghetti)

2 cloves garlic, chopped

250 gram mushrooms, sliced

a little butter for the mushrooms

For the pesto sauce:

100 gram butter

60 gram flour (I used Gluten-Free All Purpose Flour)

3 cups milk of your choice (I used Lactose-Free Rice Milk)

280 – 300 gram basil pesto (home-made or bought, whatever your preference)

salt and pepper if needed

Instructions:

Cook spaghetti as per packet instructions.

In another pot, on medium heat, add butter and saute’ the sliced mushrooms and garlic. Set aside once done.  In the same pot you used for the mushrooms add the butter for the sauce, allow to bubble and boil slightly. Remove from the heat and add in the flour. Stir well.  Return to the heat and stir well adding the milk in gradually.  This could be a bit of an arm workout, but it is nothing serious.  Keep on stirring until the sauce thickens and the milk is finished. Add the pesto, most of the mushrooms and stir.  Take the pot off the stove.

On individual plates, serve the pesto sauce on top of the spaghetti and top with the balance of the mushrooms.

Enjoy 🙂

NB*

  1.  Any leftover sauce will freeze well in a sealed container.

 

 

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Roasted Butternut and Beetroot Nutty Spaghetti

Happy Thursday guys…..It’s been a weird week, dealing with the frustrations of an over the top slow computer that keeps losing connection….Urrggggggg !!!!! I don’t know where to start with this one….apart from this is not the prettiest meal out there.  I thought it would be, but it’s not, somehow those colours just intermingled and got messy….but it is tasty and it is healthy !!!

Anyway, comfort food was needed, and I needed some crunch and colour and carbs !!! I know, can you believe it?  I think my hubby nearly had a mild heart attack when he saw I was eating pasta.  So, originally my thoughts were spiralized butternut and beetroot.  I wanted the whole spaghetti vibe going on…… Anyway, so lazy me was too lazy to take out the spiralizer so opted for the grater instead, so we have grated butternut and grated beetroot !  I wasn’t too sure how this concoction would work, but it did.  I actually surprised myself, and the roasted grated butternut and beetroot didn’t mush all up when roasted….so that was a huge bonus! Crunch was needed for that bit of oomph, so topping this meal with toasted almonds and pumpkin seeds was The Best!!!

Let’s just say that this, maybe not so pretty, Roasted Butternut and Beetroot Nutty Spaghetti will be in my life forever. 🙂

Roasted Butternut and Beetroot Nutty Spaghetti

Preparation time:  20 minutes

Cooking time:  12 minutes

Total time: 32 minutes

Serves 4

Ingredients:

Spaghetti (I used Gluten-Free Spaghetti)

2 cups grated raw butternut

1/2 cup grated raw beetroot

salt and pepper to taste

a drizzling of extra virgin olive oil for the roasting of the vegetables

a little butter or oil for cooking the garlic, sage and onions

3-4 garlic cloves, finely chopped (depending on size)

handful of fresh sage leaves

6 spring onions, finely chopped

To serve with:

freshly squeezed lemon juice

toasted almonds, chopped

toasted pumpkin seeds

Instructions:

Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.

Grate the butternut and beetroot.

Place on a baking tray with a little oil, salt and pepper.  Place in a preheated oven and roast for about 10 minutes.  After about 5 minutes, give the vegetables a stir.

Whilst the vegetables are roasting, cook up the spaghetti (as per packet instructions).

Once the vegetables are done, remove from the oven.

In the meanwhile, heat up a little oil in a pan and cook the garlic and sage for a couple of minutes, lastly add the spring onions and give them a stir.

Then add the cooked spaghetti, and quickly toss in the roasted butternut and beetroot. You may find that the spaghetti starts turning a bit pink from the beetroot, don’t worry it is fine. Give this meal a squeeze of lemon juice and top with toasted almonds and toasted pumpkin seeds.

Enjoy 🙂

Creamy Fettuccini

 

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Who wants a simple, easy and quick dinner for tonight ?….ummm yes, please! Sometimes, simple is good.  Sometimes, it just has to be.  Sometimes, it is just nice to have simplicity and have a break from all the cooking, pots and worst of all … the dishes!  Fortunately, I have trained my hubby well, and I cook, and he does the dishes…good hey…well, it works for us 🙂 (but that only happens at dinner time). If I decide to go on a cooking or baking binge during the day, which is often…the dishes I have to do, because, me and dirty dishes, and me and stuff all around my kitchen, just does not cut it for me…I would go C..R..A..Z..Y !!!)

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I have made this dish, strictly vegetarian, but it can definitely be changed by adding some bacon, chicken or whatever meat you prefer.  I always find spinach and bacon go so well together, even with some chopped mushrooms…hmmm yum…but for now, that would hurt my vegetarian streak. So, no meat allowed on this one, for me 😦 ….ummm, I could have added some mushrooms, but didn’t have any…oh well….trust me, this is an easy dish and it is really really tasty.

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Creamy Fettuccini

Preparation:  7 minutes

Cooking time:  10 minutes

Total time:  17 minutes

Serves 4

Ingredients:

500 grams fettuccine

2 tablespoons (30 millilitres) vegetable oil/olive oil/coconut oil

l large garlic clove or 2 medium-sized garlic cloves

2 medium-sized onions

1 medium-sized red chilli

500 millilitres (2 cups) Bulgarian plain yoghurt or Greek Yoghurt

350 – 400 grams baby spinach leaves

salt and pepper to taste

Instructions:

In a large pot, cook fettuccine as per packet instructions.

Whilst the fettuccine is cooking, squash the garlic clove with the back-end of the knife by pressing down onto the clove. This makes it easy to peel and chop the garlic clove/s. Chop the clove/s as small as possible, and set aside. (or use a garlic crusher)

Peel the onion and roughly chop it, and set aside.

Chop the top of the chilli off, and with a sharp knife, slice up the one side so that the pips are exposed. Then, scrape the pips out and discard.  Slice the chilli up finely and put aside.

In a large pan, on medium heat, add the oil and heat it up.  Once the oil is heated add the garlic, chilli and onion to the pan.  With a spatula, keep turning the garlic and onion so it does not burn, and allow to cook for about 4 minutes.

Add the Bulgarian or Greek yoghurt to the pan.  Keep stirring carefully until the yoghurt has heated through.

Add the baby spinach.  (My frying pan, ended up being totally heaped with spinach and literally was towering over) Gently keep stirring, and slowly but surely the spinach will start to cook through and wilt.

Season with salt and pepper, to taste.

Then add the drained fettuccine to the yoghurt mixture.  Stir gently and thoroughly to get all the creamy yoghurt onto the fettuccine

Serve hot !

Enjoy 🙂