There are a lot of things that I miss from Ohio, but when it comes to cooking there’s one that is almost driving me crazy, the tiny kitchen of the apartment I am sharing right now. Supposedly, it was just upgraded, and don’t get me wrong, the new cabinets and tile are gorgeous, but the person who planned the layout clearly is not a cook. It’s almost impossible to cook there, well, at least as much as I am used to cooking. And don’t even get me started with the “ecological” stove…
That’s why when I cook there I try to make very simple dishes that don’t require a lot of preparation of cooking. I decided that for more complicated dishes I will go to my parents’ house and use their kitchen. Besides, I’ve been cooking just for one, and that’s not a lot of fun, is it? Today I just prepared a very simple lunch that turned out to amazingly delicious. I will be making it for my parents soon to get the seal of approval. But I am sure they are going to love it.
- •1 small package of spaghetti, cooked
- •3 TBSP unsalted butter
- •1/4 onion, finely chopped
- •4 garlic cloves, minced
- •2/3 cup sour cream
- •1 or 2 chipotles adobados from a can
- •1/2 cup Parmesan cheese
- •1 TBSP rosemary, chopped
- •1/2 cup sliced mushrooms
- •salt and pepper to taste
- In a medium sauce pan melt butter over high heat. Add onion and sauté. Add garlic and sauté as well.
- Add sour cream and chipotle peppers and stir until it blends with the butter. Add rosemary.
- Reduce heat add ¼ cup of the Parmesan cheese. Stir until it melts and blends with the sauce.
- Add mushrooms, season to taste and let the sauce simmer for about 7 minutes.
- Turn heat off and add the rest of the cheese. Stir constantly until it melts.
- You can either serve the pasta on a plate and pour some of the sauce on top or add the pasta to the sauce pan and toss it together to coat it with the sauce.
- Serve and enjoy!