A miserably cold and rainy Friday night and with little enthusiasm to venturing outdoors, notwithstanding a grumbling stomach which needed sustenance, I opened our fridge door to see very little to inspire a degustation fiesta. A brown bag of week old mushrooms caught my eye with the sensible side of my brain knowing I needed to cook the mushrooms sooner rather than later.
Having asked the husband what he felt like eating (in the hope he would respond with - I’m happy to go out in the rain and get some take-away for us, he instead volunteered with “what about pasta”.
Not quite the answer I was looking for, but I soon started thinking of all the ingredients that were about to expire … mushrooms, ricotta and basil, so I set about constructing an easy but healthy mushroom penne dish for our lazy Friday night in.
Mushroom Penne is a very simple and quick pasta dish to construct with mushrooms, basil and ricotta.