Packed Full of Veges!

 

We like to keep things simple around here. When we're first learning to cook, we keep adding ingredients - an extra spice, seasoning or flavour - in an attempt to make our meal taste better. But when we actually become a good cook, we start taking ingredients away, removing anything unnecessary or distracting, until a dish finally tastes simple, clean and elegant.

And that’s what you will get this week with our mushroom pasta which has that big umami hit we are all looking for!

Earthy Mushroom Pasta

Serves 4

Prep Time: 15 mins

Cooking Time: 15 mins

 
 

INGREDIENTS

4 tbsp extra virgin olive oil

4 shallots, finely minced

4 cloves garlic, minced

100g enoki mushrooms, trimmed and broken into clumps

100g Swiss brown mushrooms, very finely sliced

2 king oyster mushrooms, cut into 1cm chunks

2 large portobello mushrooms, thinly sliced

salt and pepper, to season

150ml thickened cream

500g dried fettuccine

2 tbsp finely chopped chives

¼ cup grated parmesan cheese

METHOD

  1. Heat the olive oil in a large frying pan over a medium heat and fry the shallots and garlic until fragrant. Add the enoki, Swiss brown, king oyster and portobello mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.

  2. Add the cream and simmer for 5 minutes.

  3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.

  4. Divide the pasta among warm serving plates & finish with the chives and parmesan cheese and serve for a nourishing simple meat-free pasta!

 
THOMAS NEWFIELD