So unfortunately our annual trip to Portugal came to an all too sudden end and we have returned to sunny Cornwall (not so bad really though). We look back with fondness to our clifftop cooking sessions and to one culinary creation in particular - a creamy leek, mushroom and broad bean (fava bean) pasta (with a starter of Padron Peppers). We loved it so much that we chose to cook it on our last evening before our long 11 hour drive back to Northern Spain and the awaiting ferry home.
We have made creamy pasta dishes many times before but we have normally gone to the trouble of making the sauce from scratch using a roux as a base. However, not having flour amongst our camp kitchen supplies to make a roux sauce, we used a carton of almond cream we found in a health food store instead. It was a very obvious and simple revelation! Why hadn't we done this before?! It is so much easier! We recreated it with oat cream the next time as we couldn't get hold of the almond cream but it was equally as good.
We really enjoyed the fresh broad beans (fava beans) we could buy so easily in Portugal and also the lovely olive pasta we found in the supermarket. Both of these, along with the almond cream, were the inspiration for this simple and quick dish; perfect for camping and perfect for a quick meal at home too.
Carton oat (or almond) cream
3. Slice the mushrooms and add to the pan along with the oregano and salt. Cook for another 10 mins.
4. Meanwhile cook the pasta according to the packet instructions.
5. If the veg mixture starts to stick, or just to make the dish saucier, add some pasta cooking water to de-glaze the pan.
6. Add the carton of oat or almond cream to the veg mix and cook for a further 2 minutes or until it is heated through.