I could have made any number of recipe from her blog, lots of them sound delicious! I was looking for something simple and quick to make and as I already had camembert ripening on the side in the kitchen this recipe was perfect. I only changed the recipe by adding in some spinach that was about to go over in my garden and I hadn't realised what an amazing sauce camembert makes. This was just so good and I will definitely be using camembert as a pasta sauce again.
Mushroom and Camembert Pasta (from My Wholefood Family)
1 tbsp oil
500g mushrooms, chopped
1 red onion, sliced finely
2 cloves garlic, crushed
500ml vegetable stock
3 or 4 sprigs of fresh thyme
250g camembert, as ripe as possible, chopped into small chunks
Bring a pan of water to the boil and cook the pasta according to packet instructions.
Meanwhile, make the sauce. Add the oil to a frying pan over a medium heat. Add the onions, mushrooms and thyme leaves and fry until the onion is translucent and the mushrooms are almost cooked. Add the garlic and spinach and toss to combine, stir until the spinach is wilted. Add the stock a little at a time, scraping to deglaze the pan.
Reduce the heat to medium-low and add the camembert. Stir until the camembert has melted. It will thicken the stock slightly.
Once the pasta is cooked, drain and add to the mushroom sauce pan. Stir to combine. Serve, scattered with thyme leaves.