It’s funny how I keep on going back to reusing my leftover grocery like Crème fraiche. I am a thrifty and I can’t bear to see things being thrown away just because I didn’t try my best to make use of them when I still can. Especially when it comes to food. I don’t know, but it’s just an Asian thingie when it comes to food really – mum used to say don’t waste food, finish every grain of rice on your plate and yeda yeda. Throwing food away almost has the equivalent guilt as going out to rob someone.
So I came out with this DIY recipe, using whatever I have left before I top up my fridge with another batch of groceries. Remember I said in my previous post
, that crème fraiche will go really well with Pasta?
- 3 streaky bacon rashers
- Half a large courgette, thinly sliced
- 6 mushrooms – roughly chopped
- 2 cloves of garlic – diced
- Half a red/white onion – diced
- Parsley – just a handful – roughly chopped
- 2 – 3 spoons of olive oil
- Crème fraîche – I used about 3 spoons
- Spaghetti Pasta – Enough for 2 persons
- Salt & Pepper
- Put a large saucepan of water on to boil.
- Put a frying pan on the stove and add two spoonful of olive oil. Fry the bacon over a high heat for 5 minutes until golden and crispy.
- Toss in chopped onions, garlic and parsley. Fry till onions turned slightly translucent. Reduce the heat slightly and add the thinly-sliced courgettes and chopped mushrooms to the frying pan. Cook for a few minutes, stirring, until just wilted.
- Stir crème fraîche. Simmer for a few minutes, it will slowly becomes runny. Season with salt and pepper to taste and keep over a low heat.
- Meanwhile, add the spaghetti pasta to the boiling water, add a pince of salt and half spoon of cooking oil, let it boil until al dente. Drain well, return to the pan and add the creamy mixture. Toss well until the pasta has soaked up the sauce.
- Serve on plate and grind a little peppercorns for that rustic look & taste.
Dinner is ready. Tuck in!