Garlic Pasta

Bowtie pasta mixed with garlic and olive oil, garnished with freshly grated kefalotyri cheese.

My apologies for the long absence in new postings. School has been very busy. But here’s a very simple and delicious recipe for garlic lovers!

• 10 to 15 cloves garlic, finely minced
• 1/2 cup extra virgin olive oil
• 450 g pasta, cooked according to the package’s directions (before draining the pasta, save 1/4 cup of the pasta water)
• (optional) 2 cups of kefalotyri cheese, coarsely grated

1. In a large pan, cook the garlic with olive oil for approximately 10 minutes on medium heat.

2. Once the garlic is cooked, add in the drained pasta and pasta water. Combine well.

3. Serve, and if desired, sprinkle each serving with a generous amount of kefalotyri cheese.

Minced garlic gently cooking in olive oil.

Bowtie pasta with garlic and olive oil.

Creamy Chardonnay Sauce with Mushrooms, Bacon and Brie

Bowtie pasta in a creamy Chardonnay sauce with bacon, mushrooms and topped with slices of brie cheese.

• 150g bowtie pasta, cook as directed
• about 10 cremini mushrooms, sliced
• 3 portobello mushrooms, sliced
• 1 small onion, finely chopped
• 4 slices  bacon, trim fat, cut into small pieces
• 1 cup chardonnay 
• 1/2 to 3/4 cup skim milk
• sea salt and freshly ground pepper to taste
• 1/2 tsp paprika 
• 2 to 3 tbsps flour
• 2 sprigs of green onion, diced (this is mostly for colour)
• 8 thin slices of brie or camembert

Bacon and onion sauteing.

In a large pot, add in the bacon. Once some of the fat had been rendered, add in the onions. (Remember to trim the bacon before cooking it. You only want a little bit of fat.)  If the bacon sticks to the bottom of the pot, add a few tablespoons of the chardonnay. Cook until the onions are soft, then add in the mushrooms. Mix well and add in the salt, pepper and paprika. Combine well and then add in the remaining chardonnay. Reduce to a simmer and cook until the mushrooms are soft (about 5 to 7 minutes).

Mushrooms, bacon and onions sauteing.

Mushrooms, bacon and onions after sauteing for about 5 minutes.

Creamy chardonnay sauce with bacon and mushrooms.

On a medium low heat, gradually add in the flour (start with 2 tbsps and add more if needed) and mix. The sauce should thicken momentarily.  If the sauce appears watery, add in a little bit more flour. Once the sauce is to an ideal consistency, add in the milk (start with 1/2 cup and add more if the sauce appears too thick) and green onions.  When the sauce begins to bubble, add in the pasta. Thoroughly combine so that each pasta is coated with the sauce.  Dish the pasta onto a serving dish and place a few slices of the brie onto the pasta. By the time you walk from the kitchen to the dinner table, the brie should be slightly melted.

Eat immediately. Serves two. Pair this dish with the same chardonnay used to make the sauce, if so desired.

This recipe was inspired by one I ate at Marbles which had cheese tortellini in a chardonnay cream sauce with mushrooms and garnished with grilled asparagus and slices of camembert. This was such a perfect combination that I had to try a home made version. I added the bacon on impulse but feel free to omit and make it vegetarian friendly. (Sorry there is no picture  of Marbles’ version because I forgot my camera.)