I should really thank my partner for this dish, because I came up with it when he specifically asked me to make ‘something creamy, with a lot of cheese, and maybe you could put it under the grill so the cheese gets nice and toasty!’. He asked me to make this when I wasn’t really feeling like cooking at all (it happens), so I basically just threw something together that was super easy and quick to make. Weirdly enough, it now is one of my favorite dishes and I don’t understand why I haven’t been making this my entire life! I admit, this recipe is most definitely not the healthiest one on my blog. But seeing as I am preparing to visit my parents in Belgium (who by the way, couldn’t be further away from being vegetarian) and I think recipes like these might actually persuade them to eat less meat, I figured it could possibly motivate other people too.
Ingredients (2-3 portions):
- A glug of olive oil (or any other vegetable oil)
- 3 medium sized spring onions, cut into rings (it would be really nice with 1 small leek too!)
- 2 cups of frozen sliced mushrooms (fresh works too, but then it’s not as quick any more)
- 1 cup of frozen peas (or fresh of course, don’t sub with canned)
- 2 tablespoons of vodka (or white wine, don’t omit)
- 3/4-1 cup of Greek yogurt, room temperature (use any type Greek-style yogurt as long as it can be heated)
- 1/2 tablespoon + 1 teaspoon of dried tarragon
- Black pepper and salt, to taste
- Cannellotti pasta (you can also use rigatoni or penne pasta)
- 1 cup of grated Asiago cheese, loosely packed (any type of melting cheese will do, Gouda works well too)
- Boil the pasta according to the instructions on the package.
- Heat up the olive oil in a small pan over medium-high heat and pan fry the onion until slightly browned.
- Add the mushrooms and cook until defrosted. Then add the peas and do the same. Cook until most of the water has evaporated.
- Add the vodka and cook again until most of it has evaporated.
- Take the pan off the heat and add the yogurt. The exact amount you use depends on the amount of liquid you have left and the thickness you prefer. Stir the yogurt through the vegetables and lower the heat. Put the pan back on the stovetop for the yogurt to warm through but be careful not to let the sauce split. This happens quickly so don’t let the yogurt get too warm!
- Add the tarragon, pepper and salt.
- Put the pasta in an oven safe dish and pour the sauce over it.
- Sprinkle with cheese and put it under the grill until the cheese browns slightly.
Storage and tip of the day:
You can keep this sauce with the pasta for about 3-4 days in the fridge. I wouldn’t recommend freezing it because that would ruin the texture of the sauce, but if you have to it should last for 4-6 months.
I love keeping some frozen vegetables in my freezer because when I’m not really in the mood to cook, I can use them without having to worry about peeling and cutting. Frozen vegetables can even contain more nutrients than their ‘fresh’ counterparts, which makes me feel better about using them too 😉 So if you’re worried about not having a lot of time or if you don’t really enjoy cooking, stock up on frozen vegetables!