“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Julia Child
A recipe I put together when the kids were ravenous, and the cupboard was bare!! I felt like ‘Old Mother Hubbard’, but this is now a regular feature with stir fried veggies, pan fried chicken, and a salad. A refreshingly different change, and a hit with the kids….
Ingredients:
Fusilli – 300gms
Cream – 200ml(25% fat)
Onion – 1 / chopped fine
Garlic – 4 cloves/ Chopped fine
Olive Oil- 2 Tbsp
Cheese – 3 Tbsp (I use whatever I have-Gouda,Cheddar…)
Coriander – 1 BIG bunch (leaves chopped up fine)
Salt and pepper to taste
Method:
- Put the fusilli onto boil in plenty of salted water.
- On the other stove, put the oil in a pan with the garlic and onions.
- Allow to sweat for 2-3 minutes.
- Pour in the cream and simmer gently till it bubbles.
- Stir in the grated cheese, salt and pepper.
- Now, put in ALL the coriander laves. They might appear to be too much, but these wilt in 2-3 minutes.
- Keep stirring till the leaves wilt and impart a lovely green colour to the sauce. The flavours intensify as the sauce stands.
- If required, add a little milk to get the correct consistency
- ZATS IT!! Take it off the fire and wait for the pasta to be cooked till al dante.
- Drain the pasta, pour the sauce over, mix in well..Voila! Its ready!!
