I came back from work today feeling happy having had a successful meeting, yet I was starving to death. I open the fridge and find lots of vegetables so I decided to make a pasta of my own inspiration. I've named it Mediterranean carbonara, which is a bastard version of the classic one, so much different and healthier, using materials that we commonly use in the Greek diet. It is purely vegetarian and doesn't have eggs; I don't like eggs in my food unless it is an omelette. So here goes the recipe which I guarantee made a delicious dinner for two.
You will need the following:
30g parmesan
1 onion
basil
1 medium courgette
150g closed cup
mushrooms
1 green pepper
100ml single cream
(17% fat)
250g fusilli
5 spoons olive oil
salt and freshly
grated salt and pepper.
My favourite pasta is fusilli, as it is easy and fast to cook; it also goes well with the sauce. Also, in Greece we often use the sweet green chilli peppers; they are not spicy at all and are thinner, sweeter and softer than the bell peppers.
I make the sauce first cause it's more fun to start with, then I let it set until the pasta is cooked. Chop the vegetables and stir fry in olive oil, add the cream on top and mix to boil. Add salt and pepper; I also added some basil which goes well. Boil for 5 minutes while stirring gently.
