I am cooking from a pasta book atm - Art of Pasta - you might have noticed. I adore this book. So, lots of pasta nights! There will be more mushroom pasta tonight, but different to last night. It will use raw mushrooms rather than a cooked sauce. I need to use up all the mushrooms! They are terrific in the shops atm and I bought a lot.

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Here it is at last - Farfalle with sauteed mushrooms and zucchini, with some tofu sliced very thin. Freeze the tofu and then defrost. It loses its water and is so easy to slice thinly - I use a mandoline. The tofu adds some protein to the dish.

Topped with hand-made pesto - which has a superior flavour and texture to pesto made in a blender or processor imo. So easy to make if you have a good mortar and pestle. I made it while the mushrooms were cooking.

Leftovers for lunch tomorrow.

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It's a "rough-cut" tomato sauce w pasta tonight, bcos life is too short to seed and peel tomatoes. Toms with chilli, garlic, whatever Italian herbs are in the Kitchen. Delicious with Sunday night "use up the pantry" mix of different pastas. Perfect Sunday night fare. #ArtofPasta