What I'm cooking and eating

26 June 2019

Midweek mushroom pasta

Yet again I failed to take a photograph....  Very quick, very easy, very delicious.

Vegetarian.  Serves 2

100 g (approx) fettucine or tagliatelle (I never know the difference)
200 g mushrooms, broken into pieces (or sliced)
2 large cloves garlic, peeled and crushed
1/2 packet parsley, finely chopped (I used a mini food processor)
1/2 tub mascarpone
Knob of butter
Salt, pepper, 1 tsp mushroom ketchup
Sprinkle of grated cheese

Put the pasta on to cook according to the instructions on the packet.  Melt the butter in a large frying pan and add the mushrooms.  Cook until they render their liquid, then add the crushed garlic and continue to cook over a low heat for about 5 minutes.  Now add the mascarpone and the cooked, drained pasta, and stir thoroughly until everything is well mixed.  Serve at once, perhaps with a sprinkle of grated cheese (I used Emmenthal, but Parmesan would be nice, too). 

No comments:

Post a Comment