You know the things that you ‘just have to always have’ for those ‘I am waaaaay too tired’ week night suppers, quick easy breakfasts, Father’s day treats, impromptu drop ins, girls night in or some plain old me time?
I have a gazillion and one pantry staples, as well as freezer staples, and these vary depending on my mood. But I am lucky enough to have a good-sized panty and fridge that I can keep almost anything I need. Anyway, my three big current loves are mushrooms, pasta and milk.
Freddy loves mushrooms, as in he will come home with enough bags of them to fill out an entire ‘you know, just in case we run out of food over the weekend” fridge drawer. Those weekends sure do involve a lot of mushroom recipes like this Tanzanian inspired mushroom pasta and this grilled portobello mushroom steaks with apricot and mango salsa.
Then there is pasta. It is always a yes please to comforting carbs from us. Especially requested by the kiddoes for their after school eats and play dates. But also by Freddy, who needs pasta at least once a week.
And then there is milk. Now one use for milk in this house is ‘panpapes’. My kiddoes are pancake monsters and have to have pancakes at least 3 times a week. Then there are the waffles, warming porridge oats Freddy loves, smoothies, milkshakes and more. We go through something like 12 litres of a2 milk a week – which we are putting through its paces on behalf of my sister who can actually drink this milk.
Deciding what to make for Father’s day was easy – aka use Freddy’s three current foodie loves to whip up a creamy orange mushroom pasta.
This is simple comfort food at its best. But what makes this even more complete is the additions of spicy rocket, grated parmesan and the best kept secret, aka fresh orange juice. There is something about mushrooms paired with citrus flavours that is JUST SO GOOD.
So yeap this orange mushroom pasta is creamy, sweetish salty, citrusy, filling, easy and light on the wallet. Feel free to drop everything and make it now.
Please do head over to the a2 milk website, when you have a moment, where you can find lots of information about allergies and intolerances and even a contact email for their own in-house nutritionist. You can also find more about them on Twitter or Facebook for more information.
*a2 Milk is not suitable for anyone medically diagnosed with galactosaemia, lactose intolerance or a cows’ milk allergy. If you require any specific advice, then please do check with a nutritionist.
For more pasta love why not check out this asparagus mushroom pasta recipe?
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions as always, are my own.
- 400 g (14oz) spaghetti
- 1 tbsp olive oil
- 450 g (1lb) mushrooms, cleaned and sliced
- 150 g (5.3oz) rocket (arugula), washed
- 4 tbsp orange juice
- 240 ml (1 cup) milk (I used a2 milk)
- 6 tbsp grated parmesan
- Salt to taste
- Cook pasta according to packet instructions and set aside somewhere warm.
Heat the oil in a frying pan over medium heat and fry the mushrooms for about 10 mins till soft and starting to caramelise.
- Add the rocket and fry for a min till it is softened.
- Then quickly stir in orange juice and milk and cook over medium heat for 1 min till the liquids are well combined.
- Switch off the heat and stir in the parmesan and season.
- Mix in the pasta and serve.
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