Tuesday, June 19, 2012

Pantry Pasta

So I'm home alone while my roommate is in Morocco, which means it's a good time to experiment with food (if it sucks, only I will suffer, ha!). I have recently become more free-willed with my cooking, I used to only follow recipes. Maybe from the fear of things sucking as mentioned above, but so far so good! I called this "Pantry Pasta" even though most things came from my fridge, because it was all things I already had and "Fridge Pasta" just doesn't sound appealing. Before I went to Vegas I made these incredible mushrooms (recipe not posted because I ate them too fast to take a pic, but to get an idea click here). The end result was a bunch of garlicy, briny, winey, buttery goodness left over after the mushrooms were eaten. Now, normally I would have sopped up this delicious concoction with an entire loaf of crusty bread, but being as I was going carb-less that week *sad song* I saved it in the fridge for later use. When I came home from Vegas, exhausted and hanging by a limb, the last thing I was even considering doing was going grocery shopping. As I rummaged through the fridge, ah ha! I remembered that delicious juice I had saved! But there was no bread within' any reachable distance....what would I do with it?! Behold what I like to think of as a meatless stroganoff with the volume turned up...

What you will need:

  • Delicious leftover mushroom sauce 
  • 2 tbs Butter
  • 2 tbs Flour
  • Chicken stock
  • Milk 
  • 3 tbs sour-cream
  • Noodles (I used egg noodles, but anything will work) 

1) Bring about 9 cups of salted water to a boil, cook noodles according to package directions, drain and set aside.

2) Melt the butter in a medium sauce pan until liquefied. Add flour and stir to create a roux. Cook about 1 minute to get rid of the raw flour taste. 

3) Stir in the leftover mushroom sauce (mine had a little butter coating on the top from settling in the fridge, I scrapped this off), a couple tablespoons of chicken stock and a splash of milk. The measurements for your chicken stock and milk will vary depending on how much sauce you have leftover from the mushrooms. If the mixture becomes too thick at this point, add a bit more stock*. 

4) Stir in the sour-cream until the mixture comes together in a velvety smooth sauce. Toss the noodles in with the sauce and stir around until coated. 

 *Note: If you do not have chicken stock AND milk, you can just use one or the other. The sauce will just be more or less creamy depending on which you use. 

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