As I had emergency fish to use up yesterday, I bumped Meat Free Monday, to Tuesday.
I have mushrooms to use up and with a splash of this and that from the fridge and cupboards came up with Mushroom Alfredo…
We love mushrooms, and they are so versatile. For this recipe, finely slice enough mushrooms for however many you are making for, I am using about half an Aldi box of chestnut mushrooms.
Peel and chop and onion and a clove of garlic and gently fry in 15g of butter till softened, then add the sliced mushrooms, stir in a half teaspoon each of dried dill and thyme then season with salt and pepper, then add a tablespoon of plain flour and stir through till combined.
At this point, add 180ml of veg stock and 100ml each of milk and double cream, stir through, it will start to thicken. Add 100g of grated Parmesan and half a bag of rocket, you are supposed to use spinach, but I didn’t have any.
Whilst this is all happening, cook your pasta, traditionally it should be fettuccine but I only have spaghetti in, cook up till tender then drain and add to the sauce, if the sauce is a little thick add a little of the pasta water at a time till it’s ‘right’ , serve with a sprinkle of chopped parsley – Yumm 🤗