Mushroom Pasta
Serves 4-6 | Cooking time 30 min
Serves 4-6 | Cooking time 30 min
Ingredients
✧ 500 g/1.1 lb/17.6 oz dry pasta (~1200 g/2.6 lb when cooked)
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✧ 150 g/5.3 oz shallots
✧ 7-8 cloves of garlic
✧ 1 green chil(l)i pepper
✧ 2-3 tablespoons ev olive oil
✧ 1-2 tablespoon(s) maple syrup (or runny honey)
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✧ zest of 1 lemon
✧ 80 g/2.8 oz pine kernels/nuts (save ~3 tsp for garnish)
✧ 60 g/2.1 oz Parmesan/Parmigiano cheese
✧ 170-190 ml/0.7-0.8 cups crème fraîche/sour cream
✧ 50 ml/1.7 oz/3-4 tblsp ev olive oil
✧ 140 g/5 oz fresh basil (~two large bunches; save a few leaves for garnish)
✧ 1-2 teaspoon(s) salt
✧ 0.5-1 teaspoon black pepper
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✧ 250 g/8.8 oz Portobello mushrooms (large, brown button mushrooms/champignons; ~4 large mushrooms)
✧ 1-2 tablespoon(s) ev olive oil
✧ 2 teaspoons dried oregano
✧ 100 g/3.5 oz sun-dried tomatoes (if using tomatoes canned in oil, ~190 g/6.7 oz before draining)
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✧ a handful of cherry tomatoes for garnish
For a vegan version, substitute the parmesan with nutritional yeast flakes and the crème fraîche with soy cream or unsweetened almond mixed with 1-2 teaspoons of corn/potato starch or 0.5-1 tablespoon of plain flour. If using starch, bring the sauce to boil; if using flour, cook for a few minutes.
Instructions
1. Set the oven to 225°C/435°F/gas mark 7-8 with the heating element/grill resistor active.
2. Cook the pasta while preparing the rest of the dish.
3. Peel the shallots and garlic, place them and the whole green chil(l)i on top of heat-proof parchment, drizzle with evoo and syrup/honey and roast near the heating element for ~10 minutes until slightly charred.
4. Grate the lemon zest.
5. Mix the lemon zest, pine kernels, cheese, sour cream, oil, basil and salt & pepper (to taste) in a blender/mixer until the consistency is even but still grainy.
6. Clean the mushrooms with a brush (if necessary), slice them and sauté in oil on medium-high heat for ~2-3 minutes with the oregano.
7. Drain the sun-dried tomatoes (if in oil) and slice them into thin strips.
8. Add the tomatoes into the pan and stir for a minute.
9. Add the pre-made sauce (pesto-type mixture), stir and heat up.
10. Mix the pan contents with the drained pasta, garnish with pine kernels and halved cherry tomatoes and serve.
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