Empty Nest Mummy
Wild Mushroom Pasta
A super-simple, yet amazingly tasty way of getting more Wild Mushrooms into your diet. If you’re quick at chopping, you’ll have this on the table within 20 minutes.
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Start by preparing your vegetables.
  2. Carefully wash and drain the wild mushrooms. Roughly chop.
  3. Peel and thinly slice the garlic cloves.
  4. Wash the coriander and roughly chop the leaves.
  5. Wash and finely chop the red chilli pepper.
  6. Put boiling water into a large saucepan and bring back to the boil.
  7. Add the pasta, giving it a quick stir to stop it sticking in clumps. Cook according the the instructions.
  8. While the pasta is cooking, heat 3 good glugs of olive oil in a large pan over a medium heat. Add the sliced garlic and diced chilli. Cook for 2 or 3 minutes until the garlic has started to soften.
  9. Add the wild mushrooms and cook over a medium heat, stirring occasionally, until cooked and soft. This will take around 10 minutes.
  10. When the pasta is ready, drain it carefully, reserving a little of the cooking water.
  11. Add the mushrooms and the coriander to the pasta. Mix well.
  12. Add a little of the reserved cooking water if you would like the dish a little less dense. Stir in most of the grated Parmesan cheese.(You can also add a tablespooon or two of creme fraiche at this stage if you want to make it creamier and richer)
  13. Plate up and add a sprinkling of Parmesan cheese.