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Mighty Mushroom Pasta

This is a recipe out of the book “Veg” by Jamie Oliver

A hearty mid-week meal that only takes 20 minutes to make! Perfect for the cooler months of the year and something the whole family can enjoy. This recipe calls for mixed mushrooms, so you can use any mushrooms you like!

You can grow oyster mushrooms with our ready-to-fruit Mushroom Grow Sticks found here
You can also forage your own mushrooms – read our Western Cape May Foraging Tips here

Serves 4

Prep time: 20 min

Mighty Mushroom Pasta

with sweet tomato & parmesan sauce, garlicky hazelnut breadcrumbs

Ingredients

  • 50g stale breadcrumbs
  • 20g blanched hazelnuts
  • 4 cloves of garlic (or more if you like)
  • olive oil
  • 400g mixed mushrooms (buy one of our grow sticks here)
  • 3 sprigs of fresh thyme
  • 1 teaspoon dried chilli flakes
  • 1 x 400g tin of plum tomatoes
  • 300g dried penne pasta
  • 30g Parmesan cheese, plus extra to serve

Method

1. Tip the breadcrumbs into a medium non-stick frying pan on low heat with 1 tablespoon of oil.

2. Lightly crush the hazelnuts in a pestle and mortar, add to the pan, then peel and finely grate 2 cloves of garlic and strip the thyme leaves. Add to the pan.

3. Toss this mixture in the pan regularly throughout the rest of the pasta and sauce process, until golden and crisp.

4. Place a large non-stick frying pan on high heat, then tear or roughly slice the mushrooms (depending on their shape and size) and dry-fry for 1 minute (this will bring out their nutty flavour).

5. Peel, finely chop and add the remaining garlic with the chilli flakes and 1 tablespoon of oil, then cook for 3 minutes, tossing regularly.

6. Scrunch the tomatoes, add 1 tin’s worth of water, and leave to tick away and reduce.

7. Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

8. Finely grate the Parmesan, then toss with the pasta and sauce, loosening with a splash of the reserved cooking water if needed.

9. Season to taste and top with the toasty hot sprinkle and a fine grating of Parmesan.

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