Sunday, 19 May 2013

Recipe - Goat's Cheese, Mushroom Pasta

I don't know what's happened. I've got nothing to say because I'm busy. But not busy with my old 'ergh what is my life?' times but with boring, sensible things. I wake up, I send millions of emails, I have some unpleasant conversations with tutoring agencies, I (make and) eat lunch, I watch Mad Men/Breaking Bad/whatever I'm into at the time, I send more emails, I teach some kids, I speak to this guy, sometimes I see these girls, but mostly I just read and prepare and apply and eat. That's why it's been so food orientated on here recently. Ha, look at me apologising for writing about food in my food blog. (Incidentally, the Campaigner makes me put money in a big, green Heineken bottle every time I apologise for no reason.) But my leisure time is limited. Usually I'm so drained I just want to be. Not talk or think about being witty or asking questions or anything else. So in the absence of wanting company, I like to think about food. On this particular day, I'd spent all day thinking about garlicky, iron rich spinach. While marking papers and trudging along and reading my things, all I could think about was green, green, green. So you'll understand why this meal was so satisfying.
                                   
Goat's cheese, mushroom and garlic spinach pasta
Pasta, cooked in salted water
A touch of cooking water
A dessert spoon of goat's cheese per person

5 cloves garlic, crushed
A handful of spinach per person
100g mushrooms, chopped
A dessert spoon of butter

Melt the butter.
Add mushrooms, garlic and spinach and sauté for 5 minutes until the spinach is wilted and the mushrooms are cooked.
Once the pasta is cooked, quickly stir in the cheese and vegetables.
Season well with black pepper.

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