What do food stylists/food photographers eat at the end of a long day working with food? Someone asked me that recently and my answer, possibly shamefully, was 2-minute noodles. You see boiling a kettle and adding a sachet of MSG to noodles is pretty much all I am capable of on particularly hectic days when I have been on my feet for 16 hours. (This is not a career to consider if you have a bad back.) Plus I also quite like the taste. So there, I’ve confessed, judge me if you want.
If I have a bit more energy, I may rustle up some pasta, but I want someone else to do all the work. What I want is maximum flavour delivered for minimal effort. Take this decadent little creamy mushroom pasta recipe. It has just six ingredients (oil and S&P don’t count) and involves zero peeling or chopping. Plus it’s done in just 15 minutes if you work fast, 20 if you’re a tad tardy.
A mix of brown and white mushrooms (already cleaned and chopped by the supermarket!) a tub of mascarpone, parmesan and good store-bought mushroom stock forms the base. Just add thyme and lemon and you’re done. This sinfully rich sauce is woody and earthy with a perfumed top note thanks to the citrus. Boil the pasta while you’re making the sauce and that’s dinner done in next to no time.