Drama at my house earlier this week. I am having solar panels installed and the process seems to involve inspections of the system by a silly number of people. Or at least that is what I thought until yesterday. I was at work trying to get motivated after a delicious but carb loaded lunch of nasi goreng that was sending me into a bit of a post lunch snooze mood. Then I get a call from one of the inspectors telling me that a timer in my switchboard has burnt out and is smelling very strange. Boy did that wake me up fast. The inspector was kind enough to make it safe and send me a photo but I was straight away on the phone to an electrician and doing a dash home with dire thoughts running through my head.
I was super lucky to get a good electrician to come out straightway and once he had explained in person what had happened and how easy it was to fix with the replacement of a fairly reasonably priced part, I felt much better. Isn’t it funny that for some things you need to see them for yourself? I knew the inspector was telling me he had made my house safe but I had to see for myself that my house was not falling down around my ears. Not that I could actually tell everything was safe when I got home but in this day and age when there is so much technology talking to someone face to face can still be what is needed.
After all this drama, I needed a simple but tasty meal to calm my nerves. You would think given the carb content of my lunch that I wouldn’t feel like pasta, but pasta was what I craved. Perhaps my subconscious is much smarter than I give it credit for. According to this article (and a number of others on the web), carbs are calming. Given the absence of cookies in my house – who needs the temptation lying around – pasta was an obvious choice.
I went with this sun dried tomato mushroom and basil pasta. Those of you who follow my blog will know about my mushroom obsession and I am rather partial to sun dried tomato, so this seemed like the perfect recipe for dealing with my stress. The result is a lovely creamy pasta dish with classic Italian flavours of basil and tomato. To make this for one I used the following ingredients:
- ½ tbs of olive oil
- 80g of mushrooms, sliced
- ¾ tsp of minced garlic (equivalent to ¾ of a garlic clove0
- 25g of sun dried tomatoes, diced
- ½ a chicken stock cube – my cube was designed to make one cup of stock but I do have others that make 2 cups so check the instructions on the packe.
- ½ cup of boiling water
- 30ml of skim milk instead of half and half
- 30ml of thickened cooking cream – I still haven’t found anything that definitively says this is the Australian equivalent of heavy cream.
- 2 tbs of shredded pecorino cheese
- ½ tbs of fresh basil, finely chopped
- 60g of pasta – in my case fusilli
I followed the instructions with the original recipe but the first step I took was to get the pasta cooking then I moved on to the sauce. In step 2 where it says to let the broth reduce somewhat I let mine reduce by about a half.
The recipe has about 490 calories and takes about 10 minutes to prepare and then 20 minutes of cooking time – primarily getting watering boiling and the pasta cooked. For a single, the cream is the main thing that I had problems using in terms of leftover ingredients. I don’t use cream very much in the meals I cook and so I did have this left over.
The recalcitrant timer is now all fixed and I am thanking my guardian angel for getting the switchboard inspected on the day the timer went bang.