♥ One Pot Pasta
♥ Mocha Chocolate Mug Cake
There are so many cooking sins in these dishes it is quite astounding! Pasta with a sauce all made in one pot and cake cooked in a microwave. Cringing? I was, until I actually tried these two internet quick recipe sensations. They actually worked!
Last week I was not very well and felt drained of energy. I’m sure we all have those days. The problem with that is, in most cases, food is a necessary requirement for recovery. Unfortunately, I was so lethargic, cooking a good meal felt tiring thinking about it. I started reading up super-fast and quick recipes and found these two. I was very sceptical at first. Could these dishes really be THAT easy and edible at the same time?
I tried out the one pot spaghetti and had an awesome night in with my husband, bowls in our laps, son fast asleep and Netflix at the ready. Perfection! Half way through, the sweet crave kicked in so I went back in the kitchen and whipped up a mug cake. Very little washing up and satisfied bellies was most definitely a good result. I have to say that night was the epitome of comfort eating but we all need that once in a while. These dishes might not be the most authentic or best tasting but when you have that hunger and limited time these definitely hit the spot!
There are so many versions of one pot pasta, made most famous by Martha Stewart who discovered the dish in Puglia, Italy. Not only is it fast cooking, it is very customisable.
You can use your favourite pasta shape and add whatever vegetables and flavours you like as long as you keep the pieces relatively small or thin so they cook within the time. I kept mine simple and spicy. How I like most things! I didn’t have fresh herbs around at the time but I recommend using them over dried in this recipe.
The same goes for the mug cake. Trying out your favourite flavours is simple. Adding a dollop of peanut butter instead of chocolate spread without the coffee or melting white chocolate and throwing in some raspberries may be worth a try.
My recipe is egg free so you could easily make this vegan by substituting the milk for almond milk. I tried quite a few recipes for this dessert and many came out dry and unappealing. I discovered using oil instead of butter kept this cake moist and the added spoon of chocolate spread gave it a luxurious gooey centre. I thought I would stick to the Italian theme and go for a decadent chocolatey coffee flavour. So here goes….
Please have a go at these. They are honestly so easy, there really is no excuse. Whenever you are in need of that comforting hug on a plate and fast! They are both easy to adapt with different flavours as long as the main ingredients are kept the same in quantity. I would love to hear what additions you use and please send me photographs for my gallery. Thank you!