Should I Cook It? Or Just Order In? EP#91
This started as a simple 4-ingredient sauce for leftover pasta.
Mushrooms, asparagus, garlic, and Alfredo sauce. Easy. Reliable. Weeknight-safe.
Then things escalated.
Instead of tossing the sauce with pasta, I started making basic crepes. Not because it was practical. Mostly because the mushroom and asparagus flavours suddenly felt like they deserved something more interesting.
And, it worked!
The crepes turned a basic pasta sauce into something that felt café-level without adding much extra effort. Same ingredients. Different experience.
Made by you!
What I Used
Asparagus – 4 stalks sliced diagonally
Mushrooms – 4, sliced
Garlic– 1 clove, smashed and peeled
Alfredo Sauce – 1/2 jar (205 ml / 7 oz)
Cooked Pasta or Crepes – Basic Crepe Recipe.
Chives – chopped
Heat some oil in a skillet over medium heat. Add asparagus, mushrooms, and garlic. Cook and stir until mushrooms are browned and asparagus is tender. Reduce heat to low and remove clove of garlic. Pour in alfredo sauce. Mix to combine. Serve over cooked pasta or use the sauce as filling and toppings for crepes. Finish crepes with chopped chives.
TWO IMPORTANT KITCHEN NOTES
1. No Need to Chop The Garlic
Smash, remove the skin, and add to the pan. It will provide just enough savory flavour without overpowering.
2. How Confident Are You In Your Crepe Game?
Use the scorecard to rate your crepe confidence out of 15 before you begin. https://shouldicookit.com/scorecard/
Verdict: As a pasta sauce: easy, comforting, and worth making again. As crepe filling: unexpectedly great!
Will you use as a pasta sauce, crepe filling, or do you have something else in mind?
DM me on IG and send what you made. → @shouldicookit
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