Tuesday, 12 April 2016

RECIPE: Super quick Mushroom and Rocket Pasta

This is my go to pasta dish! It's so quick and easy and you can change the recipe up to suit yourself. You can get the pasta cooking whilst the mushrooms are going and then voila! It's all done in less than 10 minutes!



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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