so I watched the movie (they totally butchered the book btw!!)

And

I can’t believe that there’s only

until I get my hands on the 7th book.

I’m TERRIFIED!!

But like I promised June and Minus, I’mma post the recipe of the Potter Pasta.
(maybe it’ll be soothing)………so this is the stuff you’ll need

• Fettuccine Pasts (they usually come in a box. i guess half a box is enough for like 2 or three people).
• Olive Oil
• 2 or 3 cloves of garlic
• medium or big size white mushrooms (9 or 10 big ones are plenty)
• Thick cream, I use two of the juice box size KDD ones.
• half a cup to a full cup of mozzarella cheese. grated.
• Parmesan cheese grated finely. (get the good stuff and grate it yourself instead of the stuff that comes grated. it tastes so much better)
• salt and pepper.

I know that this doesn’t seem like much, but its absolutely fabulous. I learned it from my Italian friend who had 10 girls drop buy unannounced (who needed to be fed). so she had to wing it, and it was great.

so here are the steps:

First thing you do is wash and chop up the mushrooms. slices. as thin as you want .. like each mushroom has to be at least four slices.. i know they’ll seem like a lot, but you’ll be shocked at how much they shrink when cooked. Oh and you’ve got to crush the garlic cloves.

Second thing you do is start boiling the pasta. the instructions are on the box.

You then get out a big frying pan and put it on the stove on medium high, then you splash in some olive oil. you wait for the oil to get a little hot and then you throw in the garlic.

you shouldn’t wait for the garlic to brown. just move it around for a bit with a wooden spoon or whatever you’ve got. then throw in all the sliced mushrooms. you toss that around in the pan a bit. I personally then cover it with the lid for a bit. (my friend didn’t do that) but i do. so you let the mushrooms heat up and you remove the lid and toss it and stir it every 30 seconds.

by now you must smell the most amazing mushroom smell. its the flavor for the whole pasta. (i don’t like chicken and stuff in my pasta. i always have my pasta completely vegetarian so feel free to add in chicken or whatever you like).

you season it with salt and pepper. I prefer not to put in too much salt. My Italian friend said that Italians don’t use a lot of salt in their pasta, they like to salt it with the Parmesan cheese afterwards. (according to their taste i guess)

When you see that the mushroom is all small and cooked and it will have some dark liquid in the base of the pan from cooking, this is when you add two or three cartons of thick cream. you stir that together and you’ll see it bubble very quickly. the thing is, its ready NOW. but i like my cheese, so i add half a cup of grated mozzarella to the sauce at this point and wait for it to melt.

you should have your pasta ready and on a plate now. You take the sauce and you pour it all over the pasta. feel free to mix it together, but do it while its hot before the cheese becomes solid again.

you sprinkle a good handful of grated Parmesan cheese on the top and you’re done

to make this a Potter pasta you just wave your wand at the pasta and say:

voilà

sorry for making it long even though its simple, but I just did it this way so that no one has an excuse not to make this pasta. its easy as hell.