Whenever I’m feeling tired, or stuck in a rut with my cooking, I grab my ‘if it’s’ meal. This changes every single time as the recipe is ‘if it’s there it’s going in’. I learned this from my Mum, as she used to make gorgeous ‘if it’s’ stuffed mushrooms. Just. Yum. Unfortunately I didn’t have any Portobello mushrooms, but I did have wholemeal pasta!
So tonight I was feeling like I needed to use up a lot of what was in the fridge, so I came up with this recipe. My tomatoes were just about to turn, and my parmesan had been open a while so I knew it was going to go mouldy soon, and my crème fraiche only had a day left in date. I was looking to add peas and spinach in this recipe, but found that I didn’t have any!
For my little man, I blended the pasta slightly, as I don’t like to give him penne because of their tube shape. I also put in grated cheddar instead of parmesan as I find it a bit too salty for him. I served this pasta with a side salad and a fishcake.
I hope you enjoy. What ‘if it’s’ meals do you make?
140g Wholewheat Penne Pasta
20g Unsalted Butter
2 Large Cloves of Garlic, minced
100g Half Fat Crème Fraiche
50g Mixed Tomatoes
10g Chopped Parsley
Squeeze of Lemon, to serve
- Add the pasta to a pan of boiling water and cook as per the instructions.
- Heat the butter in a large frying pan, and add in the garlic. Next, add the tomatoes, and cook through for a few minutes until they begin to soften.
- Drain the pasta and add into the frying pan. Stir through the crème fraiche and parmesan.
- Top with parsley and squeeze over half a lemon.