Ingredients:
- Large handful or so of Mushrooms sliced thinly - choose your favourite! I love chestnut mushrooms, but wild mushrooms are also really tasty too!
- Large handful or so of wild rocket (but maybe you prefer watercress? salad leaves? The choice is yours!)
- Gluten Free Pasta
- 1/2 garlic clove
- Dried mixed herbs
- Balsamic Glaze
- Oil for frying
- Fresh basil
- Black pepper
Method:
- Begin by getting your pasta cooking (do this according to the packet, it usually takes between 7 and 10 minutes depending on the brand)
- Add your oil to the cold fry pan and then mince in the garlic, then turn on the heat. (you need a pan big enough to hold the pasta too!)
- Fry the garlic for a minute or so until it has softened and then add the mushrooms.
- Continue to fry the mushrooms for a couple of minutes and then add around 1/4 tsp of mixed herbs and grind over some pepper
- Fry the mushrooms until they are nice and golden and starting to caramelise, then set aside if your pasta is not quite ready
- When your pasta is ready, drain it (reserving a few spoons of the pasta water)
- Add the pasta to the mushrooms and put back on the heat for a minute (incase the mushrooms have cooled)
- Stir everything together and add a table spoonful or so of the pasta water to give a little sauce
- Add your rocket to a big pasta dish and put the pasta on top of the leaves
- Drizzle with balsamic glaze, give a good grinding of salt and pepper and add your fresh basil leaves
- Ta Dah! All done, enjoy!!
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