Garlic and Chilli creamy pasta
20 minutes • feeds 2
Ingredients
- 1 lime
- 4 cloves of garlic
- ½ small onion
- 1 small green chilli
- 50–100ml white wine
- Splash of heavy cream
- A handful of coriander
- Olive oil
- Butter
- 1 Sharmee to enjoy the food with :)
Method
- Heat a small amount of oil in a frying pan
- Boil a pan of water for the pasta and season until it tastes like the sea
- Finely dice the onion. Finely chop coriander, garlic and chilli
- When the oil is hot, place the onion in the pan and cook on a medium-low heat
- Add a small amount of butter
- While waiting for the onion to cook, add the pasta to the water
- When the onion is really soft and turning brown (not as in burning at the edges, but caramelising) add the white wine and bring to the boil
- Bring the heat back down to low and add the heavy cream, another bit of butter and the juice of the lime
- Season to taste and continue cooking on a low heat until the pasta is done
- Put two teaspoons of pasta water in the sauce and drain the pasta
- Combine pasta with the sauce
- Put ¾ of the coriander in the sauce as well and mix thoroughly
- Serve in pasta bowl, garnish with the remaining coriander
Notes
I made version while visiting Diani, Kenya where the cream is VERY heavy and sweet. Your milage may vary with cream from wherever you are, but as it's a spin on one of my go-to recipes, you should be able to make something equally delicious!
I usually use creme fresh instead of cream, lemon juice instead of lime, chives instead of coriander and onion, with the addition of prawns, but I made it for a pure-veggie friend so no prawns allowed.
We did try with mushrooms too, but make sure to cook them early on and do enough sauce. They can be quite greedy otherwise and leave you with something quite dry and overwhelmingly mushroom-flavoured.