How does some real comfort food sound this weekend? I’m all in! It’s cold and miserable outside and I feel like staying in bed all day with small breaks for food and drink. Sometimes I wish I was a bear so I could legitimately shut down shop for the winter months and hibernate until I am ready to forage for food come spring…
I’m guessing that this, coming from someone who grew up with fairly harsh winters, may sound surprising but I have never been a cold loving creature as my internal central heating system appears to cut short of my permanently cold extremities. Plus, there is not even any snow to make cold fun, no skiing, sleighing or making a snowman to give you some dopamine and take your mind off how cold you actually feel. Today’s recipe is a comforting bowl of pasta, full of umami yet really easy to make. Inspired by my balsamic mushroom pasta, I improvised it earlier on during the week and we both enjoyed it so much that we both pronounced it blog worthy. What is nice about this recipe is the fact that you can crack on with the pasta while the mushrooms bake in the oven as those two only need to come together at the very last minute. The mushrooms get baked in an aromatic concoction of umami-rich miso, garlic, soy and a touch of vinegar and they come out tasting beautifully meaty and impossibly addictive, especially if, like me, you are a true mushroom fiend. They then get tossed through cooked spaghetti strands beautifully coated in cheesy and creamy sauce, topped with fresh parsley and some roasted hazelnuts for satisfying crunch. Comfort food doesn’t get easier and tastier than that, I hope you’ll agree?
