As a result of unexpectedly changing our plans on the weekend, the planned homemade pizza dinner on Sunday night didn’t happen. (Homemade bases, yum!). So I decided to use up the bulk of the ingredients in a pasta dish on Monday night.
Except I was tired and a bit dopey yesterday, so I kept forgetting what I wanted to put into the dish and which order to put them in.
It started out as a flavoursome oil-based sauce for some lovely tri-color spiral pasta shapes we had. Onions, pancetta, zucchini (courgette), whole basil leaves, then deglazed the pan with some left over red-wine. I was considering finishing it off with the rocquette that was in the fridge, tossing it all back into the drained pasta pot, adding a slather of good olive, mix it all together, serve.
Then I remembered that I had some creme fraiche to use up, and decided that zucchini needed tomato if I was going to make a creamier sauce. So, in went some tomato paste as well as the creme fraiche. This wasn’t the strong flavour hit I was after, and was more reminiscent of a mild nacho dish than a sauce for pasta. Then I remembered I meant to add some chopped up cherry tomoatoes with the zucchini. So they went in after the creme, as did half a tin of tomatoes to take off the dominant creme fraiche taste .
Then, I remembered the grated mozzarella and the parmesan in the fridge and decided to make it a 2 cheese-cremey-hint of tomato pasta sauce. Which thankfully tasted fine, as it was behaving more like an omlette by the time it had finished cooking. All that cheese.
The boys happily ate it up, I enjoyed it, but I would certainly have never set out to make such a strange hybrid. Oh well, the joy of experimental cooking to use up what’s in the fridge.
Edit: Maybe I should have made this Zucchini Pasta Carbonara instead.