Back in November we joined with our NCT friends to celebrate all our little ones turning one. Someone knew of a cheap to hire, local hall and we all turned up complete with toys for a great “play in”. We wanted to keep it easy and so another friend ordered pizza and pasta from a local business she knew well. The pizzas were fab.
And the pasta dishes were unexpectedly delicious too with creamy, generous sauces on top of home-made pasta – exactly how this food should be. Nothing mean about these servings; no rubbery strips with an indifferent topping here. In particular, one of the sauces was mushroom based and this particularly inspired me.
So this is a pasta sauce for six and it uses three different types of mushroom, all easily available. Some of the mushrooms are whizzed to a paste in your food processor before being gently fried with white wine, nutmeg, dill and crème fraîche. We had this pasta dish on Boxing Day evening because we wanted something fresh and vegetarian after the left-over goose we’d eaten for lunch and, importantly, we wanted something that was quick to make. It was well received.
Three mushroom pasta
3 garlic cloves
1 tsp oil
450g/1lb chestnut mushrooms
450g/1lb white mushrooms
120g/4¼oz shiitake mushrooms
150ml/5 fl oz dry white wine
½ tsp salt
½ tsp ground nutmeg
25g/1oz fresh dill, finely chopped
200g/7oz fresh spinach
300ml crème fraîche
600g/1lb5oz linguine or your preferred pasta
Grated parmesan to serve
Carbohydrate per portion – 68g
Cooking time – 25 minutes
1. Crush the garlic cloves and finely slice the onion.
2. Melt the butter and oil in a large frying pan over a medium heat. Once the butter is foaming add the garlic and onion and stir well. Cook until the onion is translucent.
3. While the onion cooks, finely chop the chestnut and white mushrooms. You almost want them to become like a paste and this is done in seconds in the food processor.
4. Add these mushrooms to the onions and stir well. Let the mixture pitter away as the moisture from the mushroom escapes.
5. Now is the moment to put the pasta on to cook.
6. While the pasta cooks, roughly chop the shiitake mushrooms and add them to the pan.
7. Add the wine, salt, nutmeg and dill and stir. Leave for a minute or two for the alcohol to evaporate.
8. Put the spinach on top of the mushroom mixture and stir in. The spinach will wilt under the weight and heat of the mushroom.
9. When all the spinach is wilted, stir in the crème fraîche.
10. When the pasta is cooked stir in a few tablespoons of the mushroom sauce, to stop it sticking to its self. Then divide the pasta between plates.
11. Divide the remaining sauce between the plates and serve with grated parmesan.
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