This one’s a smooth carbohydrate boost with some hidden health benefits; Chestnut mushrooms are packed full of Vitamin D whilst Shiitake mushrooms are great for cholesterol and support the immune system. Who knew mushrooms could be such hidden gems? With many other variations of mushroom out there, you can do your research and go wild! Put your own twist on this recipe and enjoy the unique flavours which come together…
Recipe Information
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 3 people
Ingredients
- 200g dry pasta (fusilli or trofie)
- 250g mixed mushrooms (we used chesnut & shiitake)
- 2 cloves of garlic
- 2 heaped tablespoons of half-fat crème fraîche
- 50g finely grated Parmesan cheese
- 1/2 tbsp olive oil
Method
Step 1 – Peel and finely slice the garlic then roughly chop the mushrooms so they are equal sizes.
Step 2 – Begin to cook the pasta in a pan of boiling salted water according to the packet instructions (approximately 11 minutes or until al dente).
Step 3 – In a large non-stick frying pan on a medium heat, add the olive oil and sliced garlic and cook for one minute before adding the mushrooms. Season with sea salt and black pepper, then cook for 8 minutes or until golden, tossing reguarly.
Step 4 – Alongside a cup of reserved cooking water, add the drained pasta into the mushroom pan; followed by mixing in the Parmesan cheese and crème fraîche.
Step 5 – Continue to mix all the ingredients together, keeping the pan on the heat until the sauce reaches the desired consistency.
Step 6 – Taste and if desired, add any additional of each ingredient to make it the way you like it. Serve topped with a sprinkle of Parmesan cheese.