Today’s recipe is a quick and easy one. Main ingredient is mushrooms and if you don’t like them, I’m sorry but this is not for you.
If you follow me on Instagram you already know that lately I have been making very quick meals using basic ingredients, so as to spend more time focusing on my daughter.
Although this recipe is quick and only has a few ingredients it definitely delivers big bold flavours and is perfect as a weekday dinner. The herbs give it a freshness and pie perfectly with the strong flavours of mushrooms. This time I used your standard close cup mushrooms but it also works really well with chestnut mushrooms. You can also add some dried porcini mushrooms for a stronger flavour.
For 2 people you will need:
- 250g Chopped mushrooms
- 140g Penne
- 10 Roma tomatoes halved
- A few sprigs of basil
- A handful of curly leaf parsley
- A couple sprigs of coriander
- 1/2 A red onion
- 2 Cloves of garlic
- Olive oil
- Chilli flakes
- Salt and pepper to taste
Start by chopping up your onion, garlic, mushrooms, tomatoes and herbs.
Next heat up 2 tablespoon of olive oil and gently fry the onion and garlic, add some chilli flakes to flavour the oil.
Add your mushrooms along with about 2/4 cup of water, stir and cover. Let it cook for a few minutes.
Once the mushrooms have started wilting add the tomatoes, coriander and parsley. Season, stir and cover. Let it cook over a low flame, while the pasta is cooking.
Boil your pasta water and add in the pasta.
Just before draining add a ladleful of pasta water to the mushrooms, this will give the “sauce” a smoother texture.
Add your pasta to the mushrooms, stir, add in your Parmesan and leave it off the heat for a few minutes to let the pasta soak up the moisture.
Garnish with basil and Parmesan and enjoy.