Ruminations and recipes from a small kitchen in a big city.

24.3.16

Spaghetti with avocado and mushrooms.

In a large pot, cook pasta. When almost done, place a dozen florets of broccoli and a dozen green beans into the same pot. Simmer three minutes. Add a dozen snow peas. Wait a minute, then drain the lot.

Meanwhile, heat some garlic in olive oil in another pan. Add a splash of white wine, some cracked black pepper, a dozen sliced button mushrooms and an avocado sliced into segments. Cook until mushrooms are almost soft, then add half a cup of cream, or more to taste. Reduce.

Arrange pasta and green vegetables in bowls, pour over mushroom, avocado and cream sauce.