Creamy Garlicky Mushroom Pasta

It's Saturday night, usually Pizza or Burger night in our home, but I'm staying away from takeaways for now, did not want to spend the whole afternoon in the kitchen either, as I was/still am, a little tender following surgery.

I would have been quite content with a bowl of steamed veggies, but had two hungry young men here who would need something more substantial!

There are many dishes that I could think of, and the one food that is certain to satisfy most menfolk is Pasta.

I decided to make a simple, but delicious quick pasta dish.

I had a nice bunch of spring onions, mixed mushrooms, and loads of garlic, something that I always keep in stock.

I spoke of my cravings and having to be careful what I eat and drink following abdominal surgery. I've also been avoiding starchy foods, and the only whole wheat pasta I could find in my local online store was Penne Rigata made with Durum Whole Wheat Semolina.
I wanted to learn a little more about this product and found this INFO, fascinating history of Durum Wheat/ Semolina Flour and its benefits; however, it is not gluten-free but I don't have issues with that!

A few interesting tidbits from that article:

Durum wheat, according to biologists was developed by artificially selecting the domesticated, hulled, tetraploid wheat strains that were being cultivated in Central Europe and North East, since 7000 BC.

I wondered where the semolina comes into play, and this is what they say:

...what gives pasta made from Durum wheat that beautiful yellow tinge is the endosperm. When milled, this endosperm turns into tiny, grainy semolina.

The author goes on to list the many health benefits of Durum Wheat, which I'm not going to list, but what interested me most was that it has a low Glycemic index and regulates digestion, the latter being of utmost importance to me right now.

I cooked the Pasta in lightly salted water for 15 minutes, not the recommended 12 minutes, as I wanted it a little softer.
I used a couple of handfuls, enough for two large and one small serving.

Topping:

• 4 tablespoons Olive Oil
• 3 cloves Garlic, crushed
• 1 large bunch Spring Onions, diced
• 400 gram chopped mixed Mushrooms
• 1 small punnet baby Tomatoes
• Italian Herbs
• Approx 1 cup grated Cheese - I used my old standby, Cheddar Cheese
• Optional - sliced smoked cold meat

I sauteed the garlic, spring onions, and mushrooms in heated oil

I made a slit in the tomatoes, sprinkled Italian Herbs, salt and black pepper before placing it in the microwave for about 2 minutes.

It was a hot Saturday night, and my kitchen was steaming with the stove and microwave going, but I needed to get the food on those plates ASAP!

Bechamel/ White Sauce:

• 100 gram Butter
• 90ml Cake wheat Flour
• 750 ml Milk

Butter was melted in a deep pot, flour mixed in, and stirred till it turned a pale golden colour.
Whisked the milk in, added salt to taste while continuously whisking, and boiled the sauce for approximately 5 minutes.
I added the pasta to the sauce and stirred in about 1/2 cup grated cheese.

I piled the pasta onto a deep plate and topped it with the sauteed ingredients, smoked meat, tomatoes, and lastly the grated cheese which I melted under the grill.

My young guest said he could smell the delicious aromas from his room and was smiling from ear to ear when his plated dish of Creamy Garlicky Mushroom Pasta was delivered.

The verdict; I had my pasta without the tomatoes and meat, and thoroughly enjoyed it. My employee was a happy chappy and turned down a bowl of ice cream as he was more than full.

My young guest sent a voice message, saying the pasta was yummy, and gave him more oomph while studying for his trade test, which he passed, by the way.

Lesson learnt, simple ingredients can make a delicious meal in no time, and is way healthier than fast food from any takeaway!

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