Second Trimester Style Guide

Recipe of The Day: Peas and Mushroom Fettucinne

letters_to_a_fettuciniAw these cheeky carbs! Before I found out I was expecting I had minimised my consumption of carbs to minimum. Big mistake for someone who works out a lot – but everyone makes mistakes and the best we could do it learn from them right? The one positive thing, however, of my previous eating habits was that I got used to ‘combined’ eating if you could call it this way. I’ve written detailed articles on the subject here & here, but to put this recipe in context – when I eat pasta I combine it only with other carbs (starchy veggies) and any other seasonal vegetables (yes, no fish or cheese inside). By doing this I facilitate my body to digest the food more effortlessly and I don’t feel bloated in any way. Hooray! The recipe of the day is very easy to make – it will make you full in a healthy way and won’t take more than 15 minutes to make. All you need is…aw, an important fact – I am not good with measurements. I more like Ramsey – I just go crazy when I cook. Anyway I’m giving you the approximate measurements, but seriously – just get all creative. You can’t really go wrong with this one. Plus the more veggies the better!

  • a package fettuccine (actually that varies depending on how much people you’ll be feeding)
  • 2 tbs extra-virgin olive oil
  • 2 garlic cloves
  • 2 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 200 grams mixed mushrooms – wild crimini, portobello etc etc. – sliced
  • 200 grams frozen peas
  • 3 tablespoons all-purpose flour (or oats flour)
  • 1 cup vegetable broth or “no-chicken” broth
  • 1/3 cup almond milk
  • 1/2 cup grated Parmesan cheese, divided (if not bothered by the combined eating thing
  • 1/2 teaspoon freshly ground pepper
  • salt (duh)obviously you boil the fettuccine with some salt in them and while doing so you get on with the sauce.

While you boil the fettuccine with some salt just roll you sleeves and get on with the sauce.  Fry the garlic in the olive oil until it releases all its marvellous smell and taste hehe and then add the mushrooms. When they are all cooked (basically all the water is gone and they have massively shrunk),  add the flour slowly, while stirring everything and then start pouring the broth so that the whole mixture  thickens up. When it’s all thick add the milk (or light cream) and the peas (which you should have meanwhile defrosted). Then just sprinkle all the spices and add fettucinne to the sauce. Easy, breezy, yummy and incredibly healthy. Why I like that recipe so much – because now when I can hardly get full I need carbs to put my hunger at ease as well as tons of vitamins – the mushroom provides me with selenium (something that’s found in the animal protein that I lack), while the peas comes with a lot of antioxidant and anti-inflammatory benefits. I really hope you enjoy this recipe as much as I do!
And you? What’s your favourite dish at the moment?

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