As a major lover of everything Italian food, this mushroom and cheese spaghetti is out of this world. It is a known fact to many that I am a big lover of Italian. Be it pizza, pasta, lasagne, focaccia… I could go on. I am a massive lover of carbonara, and whenever I go to an Italian restaurant, this is more often than not the choice I make, alongside some garlic bread. Yum! So when I decided to create this dish, I knew I was onto a winner. Not only do I love spaghetti, especially wholegrain, but I LOVE mushrooms. Little precious jewels of the earth. It’s a shame that there are people who really detest taste. Though I am a strong believer that they have not tried good quality mushrooms and those that have been cooked correctly. I am sure this mushroom and cheese spaghetti may change their mind!

Cheese makes this spaghetti delicious

Another aspect of this meal that I adore is the cheesy, gooey sauce. Oh boy… I had some ideas when it came to this sauce. I originally thought that I could get away with just using a little bit of cornstarch with some water and melted cheese but… it didn’t really turn out the way I wanted. So I thought, “why not just make a roux and add cheese”? Which I did, and it worked out super well! As with any roux, this involves using butter, flour, and cold milk. Getting this correct isn’t too hard, but you really need to pay attention. A lumpy roux is an unhappy roux! And once you add the cheese, you’re in for a delicious meal!

Extra additions to the mushroom and cheese spaghetti

While the base of this dish is really tasty with a bit of salt and pepper, adding a few extras is always welcome. For example, with the mushrooms, sauteing some garlic really brings that extra taste sensation in your mouth. With the spaghetti, I added a handful of courgetti which just adds a nice green colour pop (and courgette is really good for you). You can also add some fresh herbs together with the sauce, for example, some parsley or chives add a hint of freshness.

Equipment I use

For my mushroom and cheese spaghetti, I use a frying pan for the mushrooms, a normal size pan for the spaghetti, and a pan for the roux/sauce. When I made this for pictures, I actually made the sauce in my deep dish Le Creuset pan… I wish I didn’t. Cause god, I thought the roux was not going to form without lumps… There was SO much surface to cover! Thankfully it was fine, so if you accidentally use a large pan for the sauce, it won’t be the end of the world. But do like I did not, and use a pan for the sauce, will make your life so much easier. For the recipe, I will add the extras (i.e. the garlic and courgetti) because I honestly think I wouldn’t want to eat this mushroom and cheese spaghetti without it!

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I have always been a big fan of pasta. I always enjoy creating simple pasta salad recipes and this one is by far my favourite. Originally made by my mother, I have over the past few made little changes here and there to make it my own. I adore how simple it is to make. What’s more, you can make it ahead and use it for 3-5 days! This Honey Mustard Pasta Salad is the perfect quick lunch to take with you to work or for a hearty dinner on a beautiful summers day. This simple honey mustard pasta salad is one you should not miss out on!

Type of pasta

This has been 非洲黑人性xxxx精品 I have changed time and time again. The type of pasta realistically does not matter when it comes to this delicious honey mustard pasta salad. However, I tend to stick with 2 varying styles. My go-to pasta is a tricolour fusilli pasta. Not only does this give the salad a beautiful colour, but it’s also super healthy for you too. The second type of pasta I use is a shell-like pasta. What’s great about this pasta is that the sauce and pieces of the vegetables can get stuck inside, thus leaving you with a delicious surprise. Why not experiement with the type of pasta you use and let me know what your favourite one is! Maybe I’ll discover a new pasta to use for my honey mustard pasta salad!

Equipment I use

The equipment I use for creating this honey mustard pasta salad is minimal. Naturally, I use a good quality pot to cook my pasta in. I also find it handy to use a pasta strainer that can rest on top of the pot while I’m preparing my other ingredients. A chopping board and sharp knife for preparing my vegetables makes the time go quicker. Finally, a large bowl that I can mix everything together. I always enjoy using my big bowl from my Joseph Joseph set for this! Sometimes I will use 2 if I want to make extra for family and friends (and work). As you can see, the equipment I use should already be items you have in your home!

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