Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day and night – you can’t help but crave just 5 minutes doing something you used to do!
Having had a c section I spent the first 2-3 weeks not able to really do too much around the house. I wanted to prioritise healing my body so my partner Yus cooked dinners or we got takeaways and other meals during the day were kept very simple. I’ve eaten lots of bagged salad and quiches!
I am back in the kitchen now! Nearly at the end of my recovery and I am feeling a lot better. We have a bit of a loose routine going where Yus gets home from work and has some time with Darryl whilst I prepare dinner. Of course this doesn’t always go to plan! I am breastfeeding on demand so often I have started the dinner then Darryl calls so I have to try explain to Yus how to finish the meal off. And I can’t even count the amount of meals I have cooked and then sat and watched go cold whilst I feed Darryl. I tried eating over the top of him once but I dropped food on him lol so I decided not to do that again!
This pasta dish was great because I made the sauce during the day and then all we needed to do in the evening is cook the pasta and stir it in!
Serves 2:
1 Onion
1 Stick Celery
1-2 Cloves Garlic
300g (or a punnet) of Mushrooms – I used chestnut
2 Large Handfuls Spinach
150g Cream Cheese (You could use a vegan variety or like me a lacto-free variety)
1/2 tspn Wholegrain mustard
Dash of Worcestershire Sauce
Pinch Dried Chilli Flakes
Handful Fresh Basil Leaves
Salt and Pepper
125g Orzo Pasta
In a frying pan cook the chopped onion and celery in a drizzle of oil for 4-5 minutes then add the crushed garlic and cook for a further 2 minutes.
Slice the mushrooms and add to the pan and continue to cook for 5 minutes until the mushrooms are wilted. Add the spinach and stir until cooked.
Stir in the cream cheese, mustard, Worcestershire sauce, chilli flakes and basil and if needed a splash of water to loosen the sauce. Season to taste,
In a separate saucepan cook the pasta according to packet instructions, then drain and add to the frying pan with the mushroom sauce. Stir keeping it over a medium heat and serve hot with a side salad.
