On most Sundays, usually I wake up and I know it’s going to be another relaxing, laid-back Sunday! I miraculously do all my chores, including weekly food shopping, house-cleaning and laundry. Its the end of the month so even if I want, I couldn’t do anything fun like going out. Moreover It’s getting colder now so going out seems a bit effort now. There is one thing I enjoy doing to make a lethargic Sunday more bearable- cook something I wouldn’t have time to cook on a weekday dinner.
In the UK, clocks gone back one hour this Sunday – the 26 October – at 2:00am, marking the end of British Summer Time (BST). It means that we end up having a 25-hour day, this also means we’ll get some extra sleep. As I was well-rested, so, I thought to make that one extra hour useful by preparing something off-the healthy menu but as my beautographer rated, ”mouthwatering”! And I want all of you to cook with me:)
Take some prawns (If you are a vegetarian, just follow the same steps minus the prawns) mushrooms, penne pasta and a bit of inspiration from my Sunday diner and cook a quick and easy meal for two or for your entire family.
For the pasta
200g/7oz fresh penne pasta
For the prawn and mushroom sauce
2 tbsp olive oil
1 clove garlic, finely chopped
Handful button mushrooms cleaned and cut in small pieces
Handful raw tiger prawns, peeled, de-veined
3 tbsp double cream
Small handful parsley leaves, chopped
Few sprigs of rosemary
One large onion, chopped
Small handful basil leaves, shredded, plus extra to garnish
Sea salt and freshly ground black pepper
White wine (optional)
Handful Parmesan Cheese
Lets Cook Now
Step one: For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and cool it down by placing under running tap water. This will avoid the penne getting stick to each other.
Step two: Meanwhile, for the prawn and mushroom sauce, heat the olive oil in a large frying pan over a medium heat. Add rosemary and garlic and fry gently for 2-3 minutes until softened. Add onions.
Step three: Add the prawns, cover the pan and cook for 1-2 minutes then add the mushrooms and stir into the hot mixture. Cook for 2-3 minutes, or until the prawns turn pink and the mushrooms brown.
Step four: Add the pasta and double cream and toss the contents of the pan to mix everything together, at this stage you can add white wine, but if you do not drink alcohol, adding a little of the pasta water you can bring it to a saucy consistency. Stir in the parsley and basil and season with sea salt and freshly ground black pepper.
Step five: To serve, transfer the pasta into serving dish, making sure you have some prawns on top. You can stop here and serve now if you want but if you are a bit patient, then sprinkle the pasta with parmesan cheese all over the top and bake it in the oven for about 10 minutes. Voilà!