For so many years having pasta for dinner meant penne with a tomato based sauce. This is the kind of pasta I grew up eating and what I made for myself and my husband when we first moved in together. Don’t get me wrong, I still make this kind of pasta all the time. I even spruce it up a little with a sprinkling of basil, pinenuts and even a bit of feta cheese but that’s not what Nigella Pasta is all about.
One of the things I do (and I’m sure it’s not just me) as soon as I buy a new cookbook is read (at least skim) through the thing from cover to cover looking at things I might like to make. When I do this, I’m also applying the vegetarian filter. That’s not to say that the meat dishes don’t get attention, they eventually do! Finding something vegetarian that looks suitable as a main dish for dinner, isn’t too complicated and looks tasty isn’t always so easy. When I do find something that I think will work it’s a case of “ding ding ding! Let’s get cooking!” That’s what happened with Nigella Pasta. Five years have gone by and this pasta dish still makes a regular appearance at our dinner table. The mushrooms, lemon, thyme, garlic and parmesan give this dish plenty of flavor without the need for any cream although I guess the olive oil and salt help out in that department too!