I came up with this dish in much the same way that I come up with many recipes, standing in the supermarket, waiting for inspiration. Thankfully my muse found me and by combining factory veg with some old eggs almost past their sell-by-date, this dish was born.
Start by prepping the veg, wipe and roughly dice the mushrooms and the bell pepper, top and tail the green beans and cut them into rough pieces.
Cook the pasta according to the packet instructions, and start to cook the veg.
Heat a little olive oil in a large frying pan and add the mushrooms, stirring them with a wooden spoon until they brown, and add the pepper, put the green beans in a small saucepan and cover them with boiling water, bring to a simmer and cook until tender, drain and add to the frying pan, stirring to combine all the veg until it browns.
Crack two eggs into a small bowl and add two tablespoons of creme fraiche and a little salt and pepper and whisk, until combined.
Drain the pasta and add it to the frying pan with the vegetables, tossing to combine, put the pan on a low heat and pour over the egg mixture, leave the pan on the heat until the egg has thickened, cover with the finely grated parmesan and toss, until it is all combined, and serve.
ingredients
80g dried pasta
6 button mushrooms
50g fine green beans
1 red pepper
2 large eggs
2 tbsps creme fraiche
olive oil
salt & pepper
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