Some-days are for non elaborate dishes. All you require is a good, hearty mouthful that will explode with flavor and would feel substantial in your tummy!
Well this dish is for those nights. When you come home from work and just want dinner ready! It is no frills, no huge claims, easy meal that freezes well and makes a great left overs lunch as well. 🙂
Yummy!
Easy Rustic Mushroom Pasta
Course: Main, sideCuisine: ItalianDifficulty: Easy5
servings10
minutes25
minutesIngredients
1 Pack of durum or whole wheat pasta of your choice – Cooked
1 Big brown Onion Roughly Diced
1 Spring Onion Chopped
500 grams of Roughly Chopped Mushrooms of your choice
2 Large Cloves of Garlic, Finely Diced
Handful of Parsley, Chopped fine
1 cup of Frozen of Fresh Baby peas
Salt and Pepper to taste
1 tbsp Olive oil
1/2 tbsp of Butter
Chili flakes to taste
1/2 Cup Shredded Mozzarella
Parmigiano Reggiano for Garnish
Directions
- Cook the pasta according to instructions, drain reserving a cup of the cooking liquid for later.
- Now in the same pot, heat the Butter with the Olive oil and add the onion and garlic, cook until fragrant, then add in the mushrooms and a pinch of salt to help them cook.
- Once tender, add half of the parsley, pepper and Chili flakes if using, add some of the pasta water and form a sauce.
- Add the Pasta slowly in increments and stir through to combine, add the peas – pasta should be heated through to help the peas thaw quickly. Add the mozzarella and spring onion. Stir to combine it all.
- Add the rest of the parsley and a crack of pepper. Serve with Some Parmigiano Reggiano on top and more chili if you are like me 😀
Notes
- Enjoy!!
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