Save to your scrapbook
Mushroom & cavolo nero pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1½ tbsp olive oil
200g chestnut mushrooms, sliced
150g wholewheat spaghetti
1 echalion shallot, sliced
2 cloves garlic, crushed
200g cavolo nero, stalks removed and leaves torn
1 tbsp Cooks’ Ingredients Porcini Mushroom Paste
3 tbsp essential Reduced Fat Pouring Cream
1 tbsp lemon juice
20g finely grated Parmigiano Reggiano
1. Heat 1 tbsp oil in a large frying pan over a high heat and fry the mushrooms for 10 minutes, until cooked through and turning golden. Tip onto a plate and set aside.
2. Meanwhile, cook the pasta in a pan of boiling water for 1 minute less than on the pack instructions. Scoop out and reserve a mugful of the cooking water, then drain the pasta.
3. Return the frying pan to a medium heat with the remaining ½ tbsp oil. Add the shallot, garlic, cavolo nero and 1 tbsp water, and cook for 3-4 minutes. Add the porcini paste and fry for a minute more, then remove from the heat and stir in the cream, lemon juice, reserved mushrooms and pasta, and a good glug of the cooking water (approx 100ml). Season and sprinkle over the cheese, tossing everything together. Serve immediately.
Typical values per serving:
Source of fibre; 2 of your 5 a day.
This recipe was first published in February 2019.