If you should know something about me, is that I love pasta! I could eat only pasta (and cake) forever! I can’t live without eating pasta more than a week.
My love for pasta has its roots in my childhood when I have spent a lot of time with my grandparents in this beautiful village. My grandma was always making homemade pasta with eggs from our own backyard and I’m sure that you know that the eggs from your own backyard can’t be compared to those from supermarkets.
My favorite way to eat pasta when I was a child was with honey and ground walnuts/poppy seeds or with homemade salted cottage cheese. Life, in that place, where most of the ingredients used in the kitchen are homemade or from the people’s own backyards/vegetable gardens, is beautiful. In this kind of places you can still find the real taste of food. Unfortunately, I can spend time there just during the summertime vacation. But the good thing is that my mom and my grandma took care to make enough homemade pasta for me and this is how I always have a box full of pasta bags. The taste and texture of homemade pasta don’t compare to the ones you find in supermarkets and I’m sure that you agree with that.
How to not love pasta when it’s so easy to prepare a simple, healthy and delicious meal! If you have never made homemade pasta, Joy the Baker has a post where she explains perfectly the easy process of making homemade pasta. Take a look!
Homemade Pasta with Brown Mushrooms, Broccoli and Walnuts
8 oz homemade pasta
10 oz brown button mushrooms
12 oz broccoli
4 garlic cloves
½ cup walnuts
1 cup heavy cream
Bring a large pot of water to a rapid boil. Add a tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 2-3 minutes. Remove with a slotted spoon and plunge immediately in cold water. Let the water come back to a boil, then cook the stems until they are also crisp-tender. Let aside.
After cleaning, cut the mushrooms in slices. Heat 2 tablespoons of oil in a skillet set over high heat. Add mushrooms and cook, without stirring, until they release their water and it evaporates. Once browned, stir mushrooms and add the minced garlic cloves, heavy cream, walnuts, chopped parsley and thyme and season with salt and pepper. Cook for another 5 minutes and add the broccoli.
Fill a large stockpot with water ( the more the better; pasta only sticks when cooked in too little water) .Add 1tablespoon of salt. Bring the water to a boil. Add the pasta to the boiling water and stir. Cook for 5 minutes or until it’s done (homemade pasta need less time to cook). Drain, add the pasta over the mushroom sauce, stir and serve. Add grated Parmesan and enjoy a quick and delicious meal.