My version of Marry Me Pasta

I'm currently writing this blog from National Indoor bowels competition where Iv'e come to support Rob, round two and my mind is a little numb as sitting still for more than an hour or two is just not something that I ever do unless I'm ill  so I decided to make the most of the peace and blog about foods, which I'm missing as this place doesn't cater for me, so it was suggested if i wanted a drink i needed to go purchase my own milk, although this did earn me a free coffee, the staff were lovely but they said they do not get much call here for dairy free and as much as I want Rob to do really well looking at lunch options there is a dark part of me hoping he gets knocked out so I can eat which is terrible if me. 

Anyway since I'm here to support Rob I'm going to blog one of his favourite meals and one that we had a few days ago, he gets cold sweats I'm sure by its name I'm sure. 

For me I like to make a meal fit our family and our tastes so this may be slightly different from other peoples versions of this dish but as I love mushrooms and they are a good source of potassium for those who know my tumour journey know I'm always adding to my foods. 

Everyone loves this dish , it's creamy and delicious and my favourite type of meal is quick and easy to make, making it a great mid week meal. 

Personally I don't like to add too many fake meats into my diet but you can if you wish.

Recipe:

• 3 cloves garlic, crushed
• 1 onion, chopped (I like red but yellow also works)
• 50 g sun dried tomatoes, chopped
• 100 g Button mushrooms 
• 2 blocks frozen spinach
• 1 tbsp nutritional yeast 
• 1 tsp paprika
• 1 tsp mixed herbs
• 1/2 tsp chilli flakes
• 150 ml Vegetable stock
• 150 ml of cream
• 150 g pasta 
• 50 g grated cheese (I use Cathedral City, extra Mature) 
• 1 tbsp corn flour and little water to make flurry 

Method:

1. Cook your pasta according to packet instructions. 
2. Saute the mushroom in a pan on a medium heat, in a little oil until brown
3. Add garlic and onions and saute for a couple of minutes until onions soft
4. Add tomatoes, paprika and herbs and continue to saute for a minute.
5. Add spinach, stock, cream, nutritional yeast and corn flour slurry and bring to boil and then reduce to simmer for about 20 minutes  until thicker and spinach defrosted.
6. Add in the cooked pasta and grated cheese, stir and continue to simmer for a few minutes 
7. Season with chilli flakes and black pepper (and salt if you like it, i avoid it for my health reasons)