Mushroom, Cherry Tomato, and Coconut Milk Pasta
Of all the pastas I’ve been experimenting with, this one I was particularly satisfied with. I picked up the ingredients in about 30 seconds and paid close to nothing, and then started making something thrown together at the last moment and with little thought. I expected it to be mediocre pasta – good, but only because pasta is rarely not. Either way, I definitely recommend it as the odd pasta to make when you’re short on ingredients or lazy. It’s also guaranteed to be good, since the ingredients fit together so damn well.
Ingredients (serves 2)
- 200g your favorite kind of mushrooms
- 200g cherry tomatos
- 50- 100ml coconut milk
- 500g tomato passata
- ground black pepper
- 400g your favorite pasta
- 2 tbsp olive oil
Preparation (25-30 minutes)
Fill up a pot about halfway with water, throw in a big handful of salt, and leave it to boil (it has to be big enough to fit all of the pasta later). Put the olive oil on a pan, on medium high heat. Chop up the mushrooms and throw them on the pan. Sprinkle them with some salt and a lot of pepper. Chop up the cherry tomatos (into about 8 pieces per tomato) and add them to the pan. Add some more salt. Leave everything to cook well for about 5-10 minutes. When the mushrooms are as cooked as you like them to be, add the passata and stir. Add the coconut milk and turn the heat as high as it will go. By now the water should be boiling. Add the pasta. Stir every 2 minutes or so. On the pack of pasta it should tell you how long it takes to cook. Either way, after about 8 minutes start taking out a pasta every now and then and taste to see if it’s cooked yet. It shouldn’t be disgustingly soft and overcooked. Don’t do that. Once you’ve judged that the pasta is ready, strain it, throw it back in the pot without any water, and add the sauce straight from the pan. Mix it around, and then just shove it onto your plate and it’s ready for eating!