I’ve made a new hungerpot! I based the recipe on this one, but as I am wont to do, I changed it quite a bit. The biggest change I made was to cut out the heavy cream. The beauty of these one-pot recipes is that all the starch from the pasta stays in the pot and makes the dish super creamy tasting without any actual dairy product!
I intended to add broccoli to mine, but we were out, so I just went with what we had. You could put courgette, or broad beans, or whatever you have around really. You could also toss in some raw shrimp or chicken, but we were happy enough with the fried pancetta as garnish.
- 1000 mg (4 cups) chicken or veg broth (or 1000 mg water and two stock cubes)
- 300 g (10 oz) linguine, uncooked
- 1 onion, chopped
- 1 bunch of asparagus
- 10 (or so) mushrooms, sliced
- 4 large cloves garlic, minced
- 2 tablespoons olive oil
- 150 mg (1 cup) frozen peas
- 2 teaspoons freshly grated lemon zest
- Garnish: fried pancetta, parmesan cheese
Place all ingredients (minus the frozen peas and garnish) into a large pot.
In a small frying pan, fry up your pancetta in a bit of olive oil.
Cook over medium heat while stirring often.
While there is still a bit of liquid left in the pot, stir in your frozen peas.
Once the water is absorbed and the pasta is cooked through, it is ready to eat!