This pasta & mushroom dish, baked en papillotte (in a paper bag), is an easy to prepare meal which will entertain your guests with a hint of theatre.
Recently I was contacted by an Italian food magazine, Bellavita, and asked if I'd like to take part in their Blogger's Pasta Challenge. (It's now published, so do go and check out the delicious dishes the other five UK bloggers have made!) I was delighted to have been asked, but what sort of pasta dish should I make.
From one of the groaning shelves which houses
our my many cook books, I reached for a large glossy book imaginatively called 'Pasta' (Edited by Linda Fraser, 1996) in the hope it would give some inspiration! Many of the dishes sounded delicious; lasagne, cannelloni, pasta salads and so on, but the dish which particularly caught my attention was 'Baked Seafood Spaghetti'. Much of the dish was par-cooked ahead of time and then parcelled up in a greaseproof paper bag before being baked. Although the recipe sadly didn't mention much about the virtues of this cooking method, I was enthralled. It looked so interesting. Certainly not something I've done before.