When you’re really strapped for time… Another variation on a chuck-it-all-in theme! I’m such a fan of courgettes, I became a bit obsessed with them last summer as they provide such a good accompaniment to all sorts of meals. I often simply slice and sauté – I like them go a bit crispy on the outside… 

But back to the pasta sauce. I had some mushrooms getting a bit past their best lurking in the fridge so it was time to do something with them. I chopped an onion and gently fried it in olive oil while I chopped the aforementioned courgette into small chunks and added it to the onion. It’s great to give the courgette some time to absorb the oil… And while that happens, just chop up your mushrooms and tomatoes (I like using sweet cherry tomatoes) and add your choice of herbs and spices (back to the old favourites for me: mixed herbs, paprika, Chinese Five Spice, Worcestershire Sauce and seasoning to taste). While everything is simmering and gelling together nicely, you can boil up some water for the pasta. I’m a big fan of those ready filled pasta parcels which only take a couple of minutes to cook (and can be kept in the freezer for just such an occasion, as I recently discovered! Thanks Mum!) but of course any pasta will do. And if you’re feeling adventurous, you can add a finely chopped leek to the mix. Or any other vegetable really! 

It looks so good in the pan and tastes warming and yummy, and really took no time at all. There was plenty leftover for lunch the next day as well. 

I read an article the other day all about cooking with low Fodmap foods – it was an unfamiliar term for me but apparently Fodmap is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols which some people may find indigestible. Many of us with Parosmia find it hard to eat certain foods so I thought this may be a useful avenue to explore. Here’s the link: https://www.theguardian.com/food/2021/jun/29/low-fodmap-food-thats-easy-to-digest-kitchen-aide 

Written by Ruth Sullivan