*This was supposed to be a week long pasta challenge, but I have to admit I am getting a little sick of pasta now and need a little break (my Italian friends will kill me for saying that!)...
...I designed this challenge for myself to clear some room in the cupboards and use up some bits and bobs I had in the fridge. I decided each meal had to be made up largely of things I already have in, although I'm allowed to supplement with one ingredient. I love what I call "fridge cleaner meals", and this has been fun!
Day 1: Beef/Broccoli/Boursin Pasta
I had some marinated beef left, 1 head of broccoli, some parmesan and a whole Boursin cheese.
I boiled penne pasta (reserve 1 cup of the cooking liquid) and added a whole Boursin cheese + the leftover grated parmesan I had in the fridge. To make a sauce, I added pretty much the whole cup of cooking liquid.
I sliced and fried 5 cloves of garlic in a generous amount of olive oil (this helps with the sauce later) and added the sliced beef (just to warm it and coat in the garlic oil) before adding to the pasta.
Lastly, I sauteed the broccoli florets and added these to the pasta also.
Day 2: Salmon & artichoke pasta with cream cheese sauce
I decided to bread the salmon by first rolling it in flour seasoned with salt and blackened seasoning, then dip in egg, then cover in parmesan breadcrumbs. For a healthier option, I grilled the salmon rather than frying it.
I boiled the pasta and threw in the rest of the frozen peas I had in the freezer in the last 4 minutes or so of cooking, drained (again, reserve a cup of the cooking liquid), then added a small tub of Philadelhia cheese with chives. I then sauteed a tin of artichoke hearts (quartered) with some chilli flakes and pepper, then added this to the pasta before topping with the grilled fish.
Day 3: Puttanesca
My twist on an old classic! I mashed 5 cloves of garlic and a whole, red chilli (chopped, with seeds and all) with a bit of salt in a pestle and mortar to make a sauce. I covered this in olive oil and left it to "marinade" in the oil until I was ready to start cooking.
I cooked pasta as before, sauteed chopped, black kale (never cooked with this before!) in a pan, then added a whole tin of anchovies (oil and all), waited for the them to dissolve, then added the whole chilli/garlic mash and the rest of the capers I had in the fridge. After sauteeing the mixure to release all the flavours, I added some chopped olives and a tin of tomatoes, heated through and added to the pasta.
This is a pretty potent mix, not for the fain hearted. But if you like strong flavours, like me, this is gooood!