You know that time of the day when you open the fridge and think, “what can I make for dinner?”
Amy Richardson rolls the dinner dice to make a meal with whatever is on hand, and without a recipe.
Pasta with Mushroom Bechamel Sauce
Parmesan Cheese, shredded
Green beans, frozen
Pasta, tri-colored angel hair
Fresh garlic clove, minced
1/2 Shallot, minced
Fresh cracked pepper
Bring a large saucepan of water to a boil. Blanch green beans, remove from water and set aside.
In a large sauté pan, melt some butter, brown garlic, add onions to soften. Add mushrooms and green beans and cook until just tender. Add some snipped basil. Keep warm.
4 tbsp butter
4 tbsp flour
3 cups milk
Salt and pepper
Melt butter, whisk in flour until smooth, gradually whisk in milk, bring to a boil. Reduce heat and simmer until thick. Whisk in salt and pepper and snipped herbs.
Add salt to the boiling water and cook pasta according to instructions.
Plate pasta, top with sauce, cooked vegetables, parmesan cheese and garnish with fresh herbs and olive oil drizzle.
Find Amy on Instagram @greattastebuds and at her website www.greattastebuds.wordpress.com.