Creamy Mushroom Pasta
Creamy Mushroom Pasta is everything you know and love about creamy pasta....with the addition of buttery garlic mushrooms. Pure heaven!
RECIPE
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One-Pot Tomato & Mushroom Pasta | SO VEGAN
We love simple cooking that's full of flavour, and this one-pot mushroom & tomato pasta hits the spot.
Sure, one-pot meals are quick and super simple, but the best thing is you'll be left with hardly any washing up!
We were actually skeptical for a while because we realise this isn't exactly a traditional way of cooking pasta. But this recipe is a winner.
Most of the same rules still apply: keep an eye on the pasta because you don't want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.
Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.
We hope you enjoy!
Roxy & Ben
This recipe serves 2 people:
- Ingredients -
1 brown onion (thinly sliced)
200 g mushrooms (sliced)
3 garlic cloves (minced)
200 g cherry tomatoes (halved)
1 lemon (juice and zest)
1/2 tsp salt
1/2 tsp pepper
200 g spaghetti
1 tsp paprika
500 ml boiling water
2 tbsp nutritional yeast
small handful of basil (chopped)
200 g spinach
- Method -
1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
3. Stir in the nutritional yeast, spinach and most of the basil.
4. Remove the pan from the heat and sprinkle any leftover basil on top.
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Recipe @ChefJeanPierre
Ingredients
2-3 Tbsp Butter
1 small shallot finely diced
8 to 10 ounces of Fettuccine or your Favorite Pasta
4 to 6 ounces of mixed Mushrooms sliced
1 tablespoon Thyme or Rosemary
1 tablespoon Garlic chopped
1 tablespoon Parsley chop
2 to 3 ounces of Chicken Stock
8 ounces Heavy Whipping Cream (no light cream)
1 cup Parmesan and Pecorino Romano (if you have it) grated
INSTRUCTIONS
In a sauté pan, heat the butter, and when melted, add the onion and cook for about 5 minutes at medium heat. Add the mushrooms, salt, and pepper and sauté until they have released ALL their water.
Add the garlic and the fresh herbs.
Add the chicken stock and let it reduce for a minute. Add the cream and let it reduce to the right thickness. Make sure to cook until you have the perfect texture, which is to coat the pasta.
Add the cheese and adjust the seasoning with freshly ground black pepper.