Lunch. Recipe to come soon.
ETA: Spaghetti with mushroom and pea cream sauce + roasted broccoli
dry pasta of your choice
one pound of mushrooms of your choice (I used cremini)
2-3 cloves of garlic
10oz box of frozen peas
1.5 cups of heavy cream
half cup of chicken stock
2 fresh broccoli crowns
red pepper flakes (optional; I just happen to put these in everything I make)
Clean and slice mushrooms. Wash broccoli crowns and cut into bite-sized pieces. Set aside broccoli.
In a large pot, saute the mushrooms in olive oil over med-high heat. Sprinkle in salt, pepper, and red pepper flakes. When the mushrooms are almost cooked, add cream and chicken broth. Throw in the box of peas. Reduce heat to medium and simmer uncovered so the sauce can thicken and the peas can cook.
Bring a pot of water to boil and start cooking the pasta.
Preheat oven to 425 degrees. Lay the broccoli pieces in a single layer on a baking sheet. Drizzle with olive oil and sprinkle salt on top (add red pepper flakes here if you’re me). When the oven is done preheating, bake the broccoli for 15-20 minutes (I go closer to 15 minutes because I like my vegetables just cooked).
When everything is done, plate and eat!