Ok, after a bit of cajoling and a few threats from undisclosed sources, it’s time I started putting some recipes on here too. This blog was originally set up with that in mind, hence the name ‘grottynosh’ but I seem to have got a little bit sidetracked somewhere along the way lol.
Many years ago, I think it was when the dinosaurs ruled the earth, I was a chef so now it is time to give you some recipes. Nice and easy one to start with.
Pinwheel Pasta Bake.
Serves 4 – 6
You will need the following:
675g /1½ lb dried rotelle (pinwheels)
1 courgette, chopped
Dash of olive oil
2tbsp sunflower oil
1 garlic clove, crushed
225g / 8oz mushrooms, quartered
3 tbsp chopped parsley
150ml / ¼ pint vegetable stock
275g / 10oz mature Cheddar cheese, grated
Bring a large saucepan of water to the boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes, and cook, covered, for 5 minutes or until softened.
Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 200°C/400°F/gas 6. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes. Serve with warm, crusty bread.
