After watching a video on how to make one-pot pasta (see video below), I decided to channel my inner chef and whip up dinner for my partner.
What I love about this dish is its simplicity. It only requires very few easy-to-find ingredients. Couple the ingredients you see below with white wine, a good amount of olive oil, and salt-&-pepper to taste, and you will find yourself indulging in a delicious hearty Martha Stewart time-tested dish in no time.
To adapt to taste, I have intentionally left out the chilli and basil, replacing instead with spinach. My doctor mentioned that I need more iron and nothing beats spinach as a source of that vital mineral.
You will find the key ingredient that really brings out the creamy rich flavour of the sauce to be none other than onion! Believed to have first been grown in Iran and West Pakistan, this yummy root vegetable is not only low in calorie, but also rich in vitamin C. Together with garlic, another one of my all-time favourites, they are highly anti-inflammatory and abundant in antioxidant. More importantly, for renal patients, this complementary main course companion is sodium and cholesterol free!
You will also find that I have included button mushrooms into this good ole' tasty dish. Mushrooms. Another classic vegetarian element that will turn any meal exciting.
The word mushroom is derived from the French word for fungi and moulds. Approximately 1650, a melon grower near Paris discovered these little clusters growing on his growth fertiliser. After many successful tastings, he decided to cultivate this new exotic delicacy commercially, and lo and behold, it became an exclusive Parisian high society food. It was so well received that it was termed "Parisian Mushroom" by other cultures.
Of course, this is but one account of this amazing goodness.
So anyway, as I've mentioned above, beautifully put all the ingredients into a pan large enough to accommodate all the ingredients and calibrate the olive oil, salt&pepper, and white wine to your preference.
And voila! You now have an elegant plate of one-pot pasta. The flavours: DIVINE!
Melvin vacillates between writing and teaching in his free-time. He is working on his book aimed to be published in 2019. Currently a contributing writer for ELEMENT Magazine, he began writing for luxury media before working at SPH Magazines. He also has a corporate job at a non-profit international think-tank organization because he knows that writing cannot be his means to an end - not in Singapore anyway.