Quick, easy, versatile, not too sinful and delicious!

I trained a recipe today which I kind of forgot about (in my own home cooking) and totally love. It is quick, easy and versatile. The base recipe is a mushroom and courgette creamy pasta (can’t go wrong there) but there is no cream – I use a cup of crumbled feta and a cup of milk instead of cream. The recipe is below but the veggies can be replaced with pretty much any veg. Just make sure that that you cook the harder veggies a little longer than the softer veg. It is a total winner with kids and you can add bacon, chicken or beef to add a meaty element.

The fridge at the home I was training in was full of red peppers, so I added some of those to the sauce which gave it great colour and nice body.

Mushroom and courgette creamy pasta

Serves 6

500g of pasta, cooked and drained

2 Tbsp. of oil

1 small onion

250g mushrooms, washed and sliced

Black pepper

1 Tbsp. of soya sauce (optional)

a pinch of salt

250g courgettes, washed, topped and tailed and cut into ribbons

1 cup (250ml) of crumbled Feta

1/2 cup (125ml) of Milk

Heat the oil on high heat in a large pan and fry the mushrooms and onion for 10 minutes or until they have reduced to half their size and are browning slightly. Season with black pepper, salt and soy. Add ribboned courgettes and fry gently for a few minutes. Crumble the feta over the mixture, add the milk and gently stir until the feta has melted and the sauce us slightly thickened and ready to pour over the cooked past of your choice.

You can add or substitute things like green beans, peppers, broccoli, butternut etc. for extra veg, or add bacon bits or chicken while frying the mushrooms for a meaty version.

PS - if you want this recipe in a nice printable word format, please e-mail me at info@domesticgoddesses.co.za and I will gladly mail it to you.