This pasta is one of my favourite vegetarian midweek meals. It’s quick and easy to make and really tasty. You can make it with any kind of mushrooms but I like a mix of shiitake, oyster and field or Swiss brown.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 50g butter
- 2 cloves garlic, finely diced
- 400g mushrooms, sliced or torn
- ¼ tsp thyme, dried (or 2 tbsp fresh leaves)
- Good pinch sea salt
- Black pepper, to taste
- 1 tbsp sherry vinegar*
- ¼ cup vegetable stock (or chicken stock if not vegetarian)
- 2 heaped tbsp crème fraîche
- 250g rice quinoa pasta
- Handful parsley leaves, chopped
- Parmesan, shaved, to serve
Method
- Fill large pot with water and bring to boil.
- In wok or large pan, melt butter over low heat.
- Add garlic, mushrooms and thyme and turn heat up moderately high. Season with good pinch of sea salt and black pepper.
- Stir mushrooms continually until they start to soften and brown.
- Add vinegar and stock. It should sizzle and reduce until there is just a little liquid in bottom of pan.
- Turn off heat and stir through crème fraîche.
- Add pasta to boiling water and cook according to packet directions until al dente.
- Once it’s cooked, strain and then add to mushroom sauce. Turn on heat and mix pasta through sauce to gently heat.
- Divide between four bowls and top with parsley and parmesan. Enjoy immediately.
- *If you don’t have sherry vinegar, replace it with 2 tbsp white wine.
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