A Pasta Dish Without Cheese But With Yum
I’ve had a little one feeling under the weather this week…lots of tummy troubles. Sometimes dairy products aggravate these kinds of troubles so I needed to come up with a few dishes with out our beloved cheese, butter, cream, milk, sour cream… tough it was! Going without dairy was a particular challenge for this cheese loving bunch. I needed to get my daughter to eat something, and could see that the little peanut had lost a bit of weight. There isn’t that much there to begin with, so this is what turned her lack of appetite around…Angel hair pasta with mushrooms, leeks, and tomatoes in a chicken broth based sauce. I was happy to see her eat a nice little bowl of it. It was the first thing she didn’t turn down or just pick at, in a few days.
I started by boiling the pasta for about 7 or 8 minutes in a pot of lightly salted water. In a skillet I got the leeks and mushrooms going in a little olive oil. Then I added a bit of dry white wine…just a half cup, some chicken broth, about a cup and a quarter of that, and a tablespoon or so of lemon juice. A seasoning of salt, pepper, a shake or two of garlic powder, and about a teaspoon of dried parsley flakes went in. I used about a teaspoon of arrow root powder to thicken the sauce, so everything simmered and reduced by about one third. At the end, the sauce had a little more body and the flavor was very nice. Over the now drained angel hair pasta, everything went. I stirred it all together and served my hungry little girl. Not eating a proper meal in a while, she fairly gobbled up her supper. I couldn’t resist, I had to add a little parmesan to the top of mine.