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Mushroom pasta with roasted garlic

Yields2 ServingsPrep Time5 minsCook Time50 minsTotal Time55 mins

MUSHROOM PASTA WITH ROASTED GARLIC

 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
1

Chop 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

2

Wipe down all the mushrooms and chop them into roughly the same sizes

3

Sauté in olive oil, once browned, season with salt and pepper and thyme leaves

4

Add the white wine (or vegetable stock) and allow it to reduce slightly

5

Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water

6

Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms

7

Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through

8

Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!

Nutrition Facts

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