One-pot mushroom pasta recipe
Cooking pasta and sauce all in one pot sounds strange but, trust us, it works.
Ingredients
- 30 g butter
- 85 g onion, finely chopped
- 225 g flat mushrooms, sliced
- 1 squeeze of lemon juice
- 3 tbsp chopped flat-leaf parsley
- 1 tsp thyme leaves
- 0.5 tbsp chopped chives
- 2 tbsp chopped marjoram
- 900 ml vegetable or chicken stock
- 125 ml double cream
- 300 –400g (10.5–14oz) of fettuccine or spaghetti
- 30 g freshly grated parmesan
- 1 pinch each of flaky sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- Melt the butter in a 25cm/3.2-litre (10 inch/5.6 pint) casserole until it foams.
- Stir in the onion, cover with a lid and sweat over a gentle heat for 5–10 minutes until soft but not coloured. Remove the onion to a bowl.
- Cook the sliced mushrooms in the hot casserole, in batches if necessary. Season each batch with salt, pepper and a tiny squeeze of lemon juice.
- Add the onion back to the pan, together with 1 tablespoon of parsley and the thyme.
- Pour in the stock and cream, bring to the boil and simmer for 3–4 minutes. Season to taste.
- Add the pasta, stirring to separate the strands and prevent it from sticking, and boil for 4 minutes.
- Then turn off the heat and allow the pasta to stand, tightly covered with a lid, for 4–5 minutes or until it is al dente.
- Sprinkle with the remaining parsley and the grated parmesan. Taste and add a little more lemon juice, if necessary. Serve immediately.
This recipe is from One Pot Feeds All: 100 new recipes from roasting tin dinners to one-pan desserts by Darina Allen. Published by Kyle Books, £20.00.
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