Tuesday, 15 May 2012

Pasta Royale

When there's not much time and/or we're short on supplies there's a 'dish' we all like.  Amongst other things it is very quick to make as well. (Apologies to the easily terrified amongst you - Sous Chef J was making use of his newly found werewolf gloves and thought they added something to the above pic!)

So how did we make this simple dish?  Easy! We gathered together pasta (today we used Salute Gluten free spaghetti), frozen peas, frozen sweetcorn (or you can use drained corn from a tin), grated cheese, a knob of butter and some tomato ketchup.  Cooked the pasta per instructions... and 4 minutes before the boiling time was done, added the peas and sweetcorn (you can add both/one or none of these depending on supplies/likes). Brought the pan back to boil and then cooked for remaining pasta cooking time.

Once we drained the pasta/veg mix (we used a sieve) we added the butter to the cooking pan and swirled it around a bit to melt it before adding the now drained pasta/veg.  Then we mixed the melted butter through, added a handful of grated cheese (we used mature cheddar but parmesan works well too), a dollop of ketchup and some freshly ground black pepper.  Combined it all together and served.
This can be made dairy free by omitting the butter and cheese - in this case, use a little oil and some chopped and sweated garlic in place of them. 

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