I was having a really bad day on Monday. Not for any good reason, but you know.. a case of the Mondays? Gah. I really didn’t want to be at work and though I managed to not take the photocopier out back and beat it with a baseball bat I did have to cook even though I got home late and it had to be true comfort food. Cream. Based. Pasta. Mmmm..
So, this couldn’t be easier really. I literally prepped and cooked the sauce in the time it took for the water to boil and the pasta to cook. The tricks are adding the vegetables in the right order so they aren’t too mushy and using a solid medium heat under the eggplant so it can brown.
So did it make me feel better? It did. J and I curled up in front of our massive TV screen, under a blanket with steaming bowls and watched the first two Sarah Connor Chronicles. So, I recommend this to anyone in need of a little comfort and submit it to this week’s Presto Pasta night.
Creamy Pasta Primavera(serves 4)
Ideally you can start the water boiling for the pasta when you start prepping the veggies and the sauce should come together while the pasta cooks. So start cooking your pasta. Meanwhile, in a large skillet over medium heat saute the onion in the oil for a few minutes, add the eggplant and mushrooms and a healthy pinch of salt and grinds of pepper, stirring regularly until it starts to brown. Add the zucchini and peppers and cook for another few minutes. Stir in the cream and tomatoes and taste for seasoning. At the last minutes stir in the basil (reserving some for garnish) and remove from heat, toss with pasta and parmesan and serve.