I think we are way overdue for another edition of Wax-On, Wax-Off, don’t you? You know the concept, right: Once you learn how to cook something without using a recipe, you are more inclined to cook it. So taking everything you know about pasta (you can use this really helpful primer from Bon App to refresh yourself), take a look at the ingredients on the cutting board above, and maybe, if you’re a by-the-book, stick-to-the-recipe-kind of cook, try winging it tonight instead.
And of course, let me know what you come back with.
Pictured above are all the makings of an easy 20-minute dinner: Pappardelle, mushrooms, red pepper flakes, goat cheese, shallots. (Olive oil, salt, and pepper not shown.)
The mushrooms are maitake (aka hen-of-the-woods) that I picked up at the farmer’s market, but you can sub in your favorite mushrooms if maitakes are a tall order. You can also replace the pappardelle with fettucini and the goat cheese with Parm or Pecorino. The point is: Have fun, improvise, and if you screw up — who cares?
I have to say first that I love your blog. This is how I ways cook. I look in the fridge and the pantry, see what’s available and cook from ingredients. My Dad cooks this way and I learned to cook from watching him as a child. I would love to create a recipe with these ingredients but I’m nursing my little guy and he’s allergic to dairy and eggs. I would make a kick-ass spicy mushroom pasta dish!
Funny, I just did this today! I was craving pasta, and was this close to taking myself out to lunch to get some, but then I thought about the veggies I had leftover from dinner last night and the hunk of buffalo mozzarella in the fridge. I absolutely loved that Bon Appetit primer and think about it whenever I make pasta now. Followed their steps, and threw it all together for a delicious pasta that fulfilled my craving perfectly! And (kinda) for free, so I didn’t need to buy anything else.
those look like egg noodles. can they be any kind of pasta?
Thanks for the inspiration! It led me to write this post about this dish: http://whatcolorisyourapron.blogspot.com/2011/10/fall-pasta.html
i know what i might sub, but am interested in what you’d use for someone who can’t stand mushrooms (e.g. me)
I came up with a shallot, bacon, shredded brussel sprout, goat and pecorino cheese pasta based completely on what was lingering in my fridge. Not perfect, but got a few “yum”s from my family!