I admit it. I ate pad thai for breakfast 4/6 mornings this week. This doesn’t count the 3/6 dinners I had pad thai. Nor the 2/6 pad thais I had for lunch.

But I was in Thailand and let’s be honest… you are jealous. It was amazing, and I choose my choice.

However, after a week of eating the most incredible Thai flavours, I did need a serious break. As a result I asked the cab driver to drop me from the airport to my supermarket to source my much needed opposition – Italian!

What could be further from kaffir lime, coriander, galangal and oyster sauce?
Fettuccine with mushrooms, bacon and white wine mmmmmmmmmmm

My last thoughts… I am ready for pad thai again and may be going out for dinner now to get my fix.

One last thought… I DEFINITELY need to go to the gym tomorrow.

Creamy Mushroom Pasta

Serves 4 as a side (or 2 pasta craving individuals)

Ingredients

Pasta of your choice, cooked as per the packet instructions
4tbs olive oil
1 large brown onion, diced
4 cloves of garlic, crushed
1 handful swiss brown mushrooms, roughly chopped
3 large field mushrooms, roughly chopped
1/2 cup white wine
400ml cooking cream
Handful of chopped flat leaf parsley
1/4 cup of parmesan
Salt and pepper to taste
Optional: Bacon, sun dried tomato, truffle oil.

Instructions

Heat the oil in a large skillet then add the onion and garlic. Sauté for 10 minutes on a low heat. If using bacon, add now followed by the mushrooms once crispy. Cook this mixture until the mushrooms start to release moisture.

Pour in the wine and cook the alcohol out. This will take 5-10 minutes. Once the liquid is cooked out stir through the cream along with the sun dried tomato if using. Season with salt and pepper then cook through on a low heat until thick and creamy.

Stir through the cooked pasta then finish with the parsley and parmesan and should you want it (you should) truffle oil.