A love for eating does not necessarily lead to a love for cooking. In that context,a love for cooking does not necessarily result in a love for cleaning up.
My averison to cleaning up is such that I would go to extremes to find recipes that call out for the least number of utensils and pots.
Pasta is a staple in our house for its relatively versatile options that could be covered with just the right amount of bechamel if an experiment of flavours goes awry.
The process of boiling and draining the steaming pot by my clumsy self would be the only drawback, if nitpicking for problems in my current pasta cooking methods.
Keeping an eye out for a solution in the videos flooding the social networking pages brought me to one particular video that seemed to be the answer. Having heard a success story from my lovely aunt who was quick to test it out, here is my version of the one pot pasta wonder.
Do not exclude the capsicum in this recipe because it is necessary to accentuate the flavour. If you are not a fan, I implore you to give this quite overlooked green capsicum a try.
One pot Mushroom & capsicum pasta
Ingredients (serves 4, comfortably)
Half packet of pasta, uncooked(around 2 and half cups)
1/2 cup of cooking cream
Box of fresh mushrooms, sliced
1 large capsicum, chopped
1 onion, chopped
3 or 4 cloves of garlic, crushed
Salt and pepper to taste
1 tbsp. butter
1. Melt the butter in a large pan with a splash of regular cooking oil to stop it from burning.
2. Brown and cook the mushrooms with a pinch of salt.
3. Toss in the onions, garlic and capsicum. Pour in the cream and add the uncooked pasta.
4. Mix well and check seasoning. Add water till it just about covers the contents of the pot. Leave to cook covered for few minutes.
5. Once the pasta is softened, turn up the heat and cook uncovered till the liquid is fully absorbed.
You could gobble it up as a meal or accompany it with a juicy lamb chop or any protein you fancy. A tangy salad would work too.