A Creamy Dish for Fun-guys & Gals

The Perfect Recipe for a Coeliac, a Vegetarian and a Human Hoover!

In my household, we have a duo of what many call "fussy eaters" plus a human hoover who leaves his plate so clean it doesn't need washing...

That was metaphorical before you question our hygiene! We wash our dishes, don't panic!

Anyway, the fussy duo consists of a vegetarian and a Coeliac. Not that having Coeliac Disease makes one fussy, but many assume that the frequent question "is it gluten-free?" is being asked by some hipster following the gluten-free trend, but it isn't! Eating gluten gives them the shits, but you can't fire that horrible truth back at the accusers, they'll look at you as if you've actually just shat on the floor. It's silly. Plus, some places (mentioning no names) claim to have gluten-free products but advise people with Coeliac Disease to avoid them - how does that make sense? If anyone knows, please let us know! We've had to walk away from so many places due to false advertising, which is really quite dangerous!

I digress. You want a recipe, right? Yes, well...due to our "fussiness", we've had to come up with a simple recipe with no meat and no gluten without breaking the bank, and this dish needed to be good enough for the human hoover to demolish if we got too full.

Creamy Pasta with Mushroom and Spinach

Ingredients

- 1 Packet of Gluten-Free Pasta

- 1 Punnet of Closed Cup Mushrooms

- 8/9 Balls of Frozen Spinach

- 300g Tub of Soft Cheese

- Rapeseed Oil

- Salt & Pepper (Optional)

- Fresh or Dried Herbs (Optional)

These quantities manage to feed the three of us, including the human hoover, but you may wish to play around with some of the ingredients. You may need more soft cheese or spinach balls depending on how famished you are after walking from the bedroom to the lounge!

Anyway, let's get cooking!

Serves 3

Method:

Step 1: Throw a load of pasta into a saucepan filled with salty water and put it on the hob to boil. We usually get through 3 quarters to a whole packet per dish, but you may want more or less, it's up to you!

Step 2: While the pasta is burning to death, chop up all the mushrooms and chuck them in a smaller saucepan or frying pan. We usually use a saucepan for this step - it makes us feel healthier as we're technically not using anything with the word "fry" in the title.

Cover the mushrooms with a good amount of oil and put them on a different hob to cook. Sprinkle in some salt, pepper and herbs and keep stirring to avoid the mushrooms from burning. We only want the pasta to do that!

Step 3: When the pasta is nearly done, drop the spinach balls into the same pan and leave them to soak for a few minutes. By the time the spinach is soft, the pasta should also be ready.

Step 4: When the pasta and spinach is soft, drain about 95% of the water from the pan. You'll need that little bit of water when you come to mix the soft cheese in. We learnt that without that excess water, the soft cheese makes the pasta stick together and goes quite dry relatively quickly, so don't drain every single drop!

Step 5: Pour the cooked mushrooms in with the pasta and spinach and mix it all together with a few dollops of soft cheese.

Serve and enjoy!

P.S. Don't forget to turn the oven off!

We need reminding more times than not!