Since James was returned to me in a new, vegetarian form, I have been trying to modify my meal-planning. I rarely buy meat at all any more. Between the veggie and the non-eater, the reasons not to suddenly outweigh any reason to. Yet vegetarian cooking baffles me, somewhat. I don't get fully-formed recipes jumping out at me. When it comes to planning dinner, I immediately entertain a dozen variations of pasta bake, and then I'm stumped. Every other idea contains some kind of meat. But this has to stop. Vegetarian food doesn't have to be boring, does it?
I went shopping today, bought vegetables and meditated on it . A mushroom sauce sounded interesting; a welcome change from tomato at least. Then I added courgette to the mushroom idea and resorted to Google. The recipes I found all contained pasta so I decided upon tagliatelle but with a proper sauce.
To make this dish, I used six small bundles of tagliatelle, one garlic clove, chopped, two medium courgettes, grated, 2/3 of a packet of button mushrooms, quartered, black pepper, chives, butter, flour, milk and a handful of grated cheese.
Frankly, when I started cooking this evening, I had no real idea what dinner would become. It could have easily ended badly. I began by frying the mushrooms, garlic and courgette in olive oil until soft and golden then added a scoop of butter and a large spoonful of flour. Once combined, I added milk. At this point, I had a feeling it could go either way. I wasn't following a recipe nor making a sauce the way I had been taught; just using instinct. Thankfully, it seemed to go well. Unfortunately, I have no idea how much milk I used, just that I stopped pouring when it looked right. Finally, I added the pepper and chives before sprinkling over the cheese and leaving to thicken for 2-3 minutes. Meanwhile, I cooked the tagliatelle as per the packet instructions and stirred it into the sauce before serving.
I received vegetarian compliments.