Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Method
1Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
2Wipe down all the mushrooms and chop them into roughly the same sizes
3Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
4Add the white wine (or vegetable stock) and allow it to reduce slightly
5Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
6Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
7Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
8Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
1Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
2Wipe down all the mushrooms and chop them into roughly the same sizes
3Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
4Add the white wine (or vegetable stock) and allow it to reduce slightly
5Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
6Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
7Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
8Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Mushroom pasta with roasted garlic
Tags:
Dinner, Gourmet, Lunch, Pasta, Quick n Easy, Vegetarian
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