Hello, young Padawan
So that’s it, the summer holidays are far away, we are overbooked, no time to cook, it’s crap, it’s a disaster … I say no! There is always a solution to eat correctly without “surrendering to the vulgar pleasures of this depraved society”; for that, always have two or three vegetables in the fridge, some spices, some pasta, and let’s go. We will demonstrate it today with love, glory, beauty, and above all, speed and efficiency.
If you don’t have any coral lentil pasta in your pantry and you are wondering if you can use classic pasta, the answer is yes; just respect the cooking time indicated on the package.
No time to lose, let’s go to the kitchen; we have a delicious meal to prepare in 20 minutes!
“One pot” pasta, à la Chill
For 2 servings
5 shallots
2 cloves of garlic
2 large peppers
90 g of coral lentil pasta (I use the coral lentil penne from the Rummo brand)
15 cl of liquid crème fraîche (sour cream) 30%
30 cl of vegetable stock
1 tbsp of olive oil
1 tsp of paprika
1 tsp of Espelette pepper
1/2 tsp of oregano powder
Salt, Madagascar pepper
Recipe
Wash and slice the peppers into thin strips. The thinner they are, the quicker they will cook. Do the same with the shallots, slicing them finely. Pass the garlic cloves through a garlic press.
In a hot saucepan or wok, brown the peppers, garlic, and shallots with the olive oil for 5 minutes over medium heat. Deglaze with the stock, add the liquid cream and pasta, and add the paprika, oregano, Espelette pepper, salt, and pepper.
Cover and simmer over medium heat for 5 minutes, covered, taking care to drown any stubborn pasta at the bottom. Yes, one-pot cooking is violent, lol.
Finish the two or three minutes of cooking uncovered, checking the pasta’s cooking. Turn off the heat when it is al dente.
Presentation
In your most beautiful deep plate, place a few spoonfuls of this sumptuous one-pot pasta in the center, with love, glory, and beauty, as always.
Serve with seared salmon or tuna steak, grilled tofu with teriyaki sauce, or golden chicken breasts with paprika.
Pair this magnificent dish with a good Chablis. It’s not just about the joy it brings, but the indulgent aroma it adds, without overpowering the flavors of our one-pot. It’s a win-win exchange, for our utmost pleasure.
All that remains for me is to wish you a beautiful weekend. Remember, you have some shopping to do, like peppers and coral lentil pasta!
XO 🫑
