Pasta with pan fried mushrooms, spring onions, sundried tomatoes and thyme:
Ingredients (serves 2)-
12 mushrooms roughly chopped
3 thinly sliced spring onions
A handful of sundried tomatoes roughly chopped
A large pinch of dried thyme
3 tablespoons of natural yoghurt
Salt, pepper and olive oil to serve
Begin by popping a pan of water on to boil and add two cups of pasta of your choice, I tend to go for fusilli.
Chop the veggies while you heat a couple of tablespoons of olive oil in a frying pan. Once the oil is hot add the mushrooms and spring onions and cook on a high heat, stirring occasionally. Add a knob of butter for perfectly crispy mushrooms and a clove of chopped garlic for flavour is also an option. Once cooked, turn off the heat, add in the chopped sundried tomatoes and season well. Add the thyme to the mix. The residue heat in the pan will be enough to draw out the flavour of these ingredients without over cooking.
Test the pasta, drain and mix with the sauce- I tend to do this is the frying pan to soak up the flavoured oil.
Finally, add the yogurt for a delicious creamy, almost pesto like sauce, taste and season if necessary. Serve, devour and enjoy! The perfect quick and easy lunchtime dish.