GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Spaghetti with Pesto, Chilli, Mushrooms & Sour Cream
A little bit of yummy magic in minutes: Unexpected friends drop in and you have nothing prepared, don’t panic – Just let me be your Pantry-Mate…
Prep Time: 5 minutes
Cook time: 12 minutes
250 g spaghetti (angel hair is perfect)
2 tbsp olive oil
½ tsp chilli (from a jar or freshly chopped)
250 g button mushrooms, sliced
250 g Portobello mushrooms, sliced
salt & freshly ground black pepper
2 tbsp pesto
2 tbsp sour cream
Parmesan, freshly grated
Place a saucepan of salted water on a high heat. Once boiling, pop in your pasta and cook as directed. Drain and set aside somewhere warm. If you are using angel hair pasta, toss a little olive oil through it to prevent it from sticking together.
Heat your olive oil and butter in a large deep frying pan. Once the butter has melted, put in your chilli and toss it around for about a minute then throw in your mushrooms and seasoning. Cook until the juice has completely evaporated and the flavour has gone back into your mushrooms – this takes around 4-5 minutes.
In a large bowl, combine the pasta and mushroom mixture. Then add your pesto and cream. Stir through until your pasta is coated in a gorgeous creamy pesto sauce. Taste and add more salt and pepper if required.
To Serve: Top with copious amounts of freshly grated Parmesan
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…