zoom Mushroom & cavolo nero pasta
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    Mushroom & cavolo nero pasta

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    Mushroom & cavolo nero pasta

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

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