Jewfredo.

I’ve decided I’m going to become a food blogger.  Occasionally.  Like today.

Last night Jon and I invented Jewfredo.  It’s pretty much alfredo, without the ham.  It’s not exactly friendly to weight watchers, but it was Meat Free Monday and I just couldn’t face a bland salad or plain veggies.  So I decided to use up what we had in the fridge like a good housewife does.  I might add, Jon looked a bit skeptical when he sat on the other side of the counter to keep me company while I explained what was on the menu, but he wolfed this stuff down and even looked longingly over to my empty plate.

This is not my picture.  I forgot to instagram the food because I was so hungry.  Fail.

This is not my picture. I forgot to instagram the food because I was so hungry. Fail.

Ok, here’s what you need & how to do this.

Ingredients

  • 250g penne pasta (we like the low GI brand from Woolies)
  • 250ml cream
  • 100ml milk
  • 1 tblsp flour
  • 1 onion, chop that mofo up like you’re Jackie Chan
  • 1 tsp crushed garlic
  • A handful of spring onion
  • 1/2 punnet button mushrooms
  • Salt & pepper to taste
  • 100g feta cheese (I like Simonsberg, but any brand will do)
  • 100g cheddar cheese (I used white cheddar for this one)
  • 2L water, boiling

Method of madness

  1. Put the water on high heat to boil and toss in a tsp of salt, once boiling add in your pasta, stir once and leave to boil for about 10 mins with the lid off
  2. Fry up them onions with the garlic until translucent and smelling like you want to dip your head in the pan to nom
  3. Slice up the mushies and toss those into the onion mix, they’ll reduce in size quickly and brown within a few minutes
  4. Pour in your cream and lower the heat immediately, stir gently
  5. Mix the flour into the milk and add to the cream, stir gently again until you feel the sauce thickening
  6. Wait about 5 mins and chuck in the cheddar cheese and stir gently
  7. Keep tasting your sauce and season until satisfied
  8. At this point, your pasta should be cooked (careful here, I like my pasta well past el dente, so you might wanna take it off before I do)
  9. Strain pasta, pour immediately back into pot
  10. Pour the cream sauce over the pasta and mix well
  11. Serve immediately with a bit of feta crumbled on top for garnish

You’re welcome 🙂

 

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