Creamy mushroom broken pasta

Name: Creamy mushroom broken pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 30 g pack Cooks’ Ingredients Porcini Mushrooms; 50 g hazelnuts; 450 g pack chestnut mushrooms, cut into 0.5cm slices; 1 tbsp olive oil; 2 clove/s garlic, finely chopped; 12 sage leaves, finely sliced; 200 g pack Essential Kale, tough stalks removed; 150 g broken pasta (lasagne sheets or No.1 Malfadine work well); 20 g No.1 Mountain Parmigiano Reggiano DOP, finely grated; 3 tbsp Essential Italian Mascarpone

Warming luxury, deep, complex flavours and only one pan! This recipe from Alex Szrok is a great way to use up those little odds and ends of pasta lurking in your cupboard. Follow Alex on Instagram.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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30g pack Cooks’ Ingredients Porcini Mushrooms
50g hazelnuts
450g pack chestnut mushrooms, cut into 0.5cm slices
1 tbsp olive oil
2 clove/s garlic, finely chopped
12 sage leaves, finely sliced
200g pack Essential Kale, tough stalks removed
150g broken pasta (lasagne sheets or No.1 Malfadine work well)
20g No.1 Mountain Parmigiano Reggiano DOP, finely grated
3 tbsp Essential Italian Mascarpone

Put the porcini into a large jug and cover with 700ml boiling water. Leave to steep for around 15 minutes, or as long as it takes to cook the hazelnuts and mushrooms in step 2.
Place a large, heavy-bottomed saucepan over a medium heat. Add the hazelnuts, toast for 5 minutes, then remove to a small bowl. Turn the heat to high and add the mushrooms to the dry pan. Cook for around 10 minutes, until the water they release has evaporated.
Add a little oil to the mushrooms with the garlic and three-quarters of the sliced sage. Season. Cook for 30 seconds until the garlic starts to smell sweet. Add the dried mushrooms and their liquid, the kale and the broken pasta. Bring to a simmer, then put a lid on, turn the heat to low and cook for 10 minutes, stirring halfway to stop it from sticking. If the pasta is still a little too al dente after 10 minutes, give it 2-3 minutes more.
Meanwhile, roughly chop the hazelnuts and mix with the remaining sage and cheese. Season with plenty of black pepper, then set aside. When the pasta is ready, add the mascarpone, mix well, then taste and season. Top with the hazelnut and parmesan mix, then serve.