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Rosemary mushroom pasta
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200g No.1 Fusilloni
2 tbsp olive oil
15g salted butter
2 cloves garlic, finely chopped
1 red chilli, finely chopped (deseeded, if liked)
250g chestnut mushrooms, thinly sliced
3 sprigs rosemary, leaves only, chopped, plus extra sprigs to serve (optional)
2 tsp white wine vinegar
60ml double cream
40g Parmigiano Reggiano
1 Cook the pasta in a pan of salted boiling water according to pack instructions. Meanwhile, heat the oil and butter in a large frying pan and, once foaming, add the garlic and chilli and cook for 1 minute, until light golden. Add the mushrooms and cook over a high heat until golden and any liquid released has evaporated (about 6 minutes). Stir in the rosemary and season.
2 While the pasta is cooking, scoop out 1 ladleful of pasta water and add to the mushrooms with the vinegar and cream. Simmer for 4-5 minutes, until you have a thick, creamy sauce. With a slotted spoon, scoop out the cooked pasta from the water and add to the mushrooms. Mix well, then divide between 2 warm bowls. Serve scattered with the cheese and extra rosemary sprigs, if liked.
Typical values per serving:
Per serving 3254kJ
This recipe was first published in December 2021.