One of my very favorite foodie websites is Apartment Therapy the Kitchn. On the Kitchn every weekend, they have what's called "Weekend meditation," a post on something to think about during the peaceful down days, a moment of solitude- maybe giving thanks for things that didn't happen, for the small details, a reflection on God's beautiful nature, and the like.
Well, I've decided to make my own weekend meditation, and today it's about a simple bowl of pasta. Made of just a few ingredients and cooked in under 10 minutes, pasta is top-able with so many different goodies. It is filling, warm for your soul.
This is part of a poem about pasta, that takes on the many flavors of the world
Garlic cloves in a large pan
frying in oil till golden brown
then taken out
and in the fragrant oil,
dry breadcrumbs frying
till crisp and gold.
The cooked pasta is now drained
and to the sauce added,
then sprinkled with pepper,
stirred and served, topped
with basil leaves, freshly chopped.
Spinach tagliatelle with mushroom ragout
Adapted from Madhur Jaffrey's World Vegetarian
Makes 4 generous servings
1 (10 ¼-oz) can cream of mushroom soup
¼ cup dry white wine
¾ cup water
5 TBSP olive oil, divided
1 shallot (1 oz), very finely chopped
2 garlic cloves, finely chopped
2 TBSP all-purpose flour
10 oz white mushrooms, thinly sliced
Salt and pepper
3 TBSP finely chopped parsley
½ lb spinach tagliatelle (or fettucine if you prefer)
In a microwaveable measuring cup, combine the cream of mushroom soup, white wine, and ¾ cup water. Heat until hot in the microwave and mix so well to combine the ingredients.
In a small, heavy saucepan place 2 TBSP of the oil, the shallot, and garlic and set over medium heat. Watch carefully when the contents of the pot start sizzling. As soon as the garlic turns golden, add in the flour. Stir for one minute. Add the hot mushroom liquid, a little at a time, mixing in with a wooden spoon. When all the liquid has been added, mix again to make sure there are no lumps. Simmer very gently on low heat for 2-3 minutes, stirring occasionally. Turn off the heat and set aside.
Put the remaining 3 TBSP of olive oil in a large frying pan and set over moderately high heat. When hot, add the mushrooms. Stir and sauté for about 2 minutes, until they are satiny. Pour in the sauce and bring to a simmer. Turn down the heat to low and simmer very gently for 10 minutes. Add about ½ tsp of salt, pepper to taste, and the lemon juice. Stir in the parsley just before serving.
Bring a large pot of water to a boil and add about 1 TBSP of salt. Put in the pasta and as soon as it is done (I cooked mine 6 minutes), drain and put in the serving bowl. Add the sauce and toss. Enjoy!