Mushrooms and prosciutto with spaghetti

24 Apr

DSCI0573I love pasta dishes as they are so quick and easy.  I can never understand it when friends tell me they have take-aways because they don’t have time to cook.  Of course we are all different but cooking when I finished work was my stress relief and I have almost always cooked a meal from scratch every day for as long as I can remember.  I admit to not being very adventurous in my younger days, although, having said that, I can remember making some great meals out of bacon scraps and my kids loved a sausage pie I used to make them when money was tight.  i am not averse to taking shortcuts though when i am cooking.  I used to make all my own pastry, for example, but have found the ready-made varieties in Supermarkets are excellent so why bother with the mess and hassle.  One thing i have found if you want to cook fresh food daily, is that planning is essential.  Think about what you want to eat in advance and make sure you have included ingredients in your shopping list.  An added advantage of this is that, if you stick to the list, you will really cut down on the waste and your shopping bills may actually reduce!

The flavour combination in this recipe is spot on. The saltiness of the Prosciutto means no additional seasoning is required and it compliments the subtle flavour of the mushrooms and the sweetness of the onions.  The only change I will make to the recipe in the future is to omit the walnuts.  It isn’t that I don’t like walnuts as I absolutely love them but, in this instance, I didn’t feel they added anything to the finished dish.

I think it took me about 30 minutes from start to finish to make this and it was absolutely delicious. I hope you give it a try.

Spaghetti with garlic mushrooms and prosciutto from the BBC Good Food magazine.  Serves 4. Here is a link to the recipe.

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