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Mushroom & cavolo nero pasta
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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.
Cooks’ Ingredients Porcini Mushroom Paste adds lots of flavour to this recipe. Any long pasta shape will do, and if wholewheat varieties aren’t available, use standard varieties, bearing in mind the fibre content will be lower. Once opened, store the paste in the fridge and stir into risottos, or on toast with eggs and mushrooms for brunch.
Typical values per serving:
Source of fibre/2 of your 5 a day/source of protein
This recipe was first published in February 2019.