Roasted Squash and Mushroom Pasta

A comforting and easy January supper, this dish is perfect on a busy night as you can chop it all up, pop it in the oven and come back to it for the finishing touches before tucking in.

Ingredients: 200g Butternut squash, 1 clove of garlic, 50g button mushrooms, 40g oyster mushrooms, small sprig of thyme, 70g kale.

From the larder: 175g pasta, 25g Parmesan, 25g breadcrumbs, 3 tbsp crème fraîche and olive oil.

Instructions:

  • Preheat the oven to 200 degrees C and bring a pan of water to the boil for the pasta.
  • Chop the squash into small chunks, halve large mushrooms and crush a garlic clove.
  • Place all in a roasting tin with thyme leaves, salt, pepper and a drizzle with olive oil. Roast for 20-25 minutes.
  • Add chopped kale, after about 10-12 minutes, when you start to smell the roasting mushrooms.
  • At this point start cooking the pasta.
  • During the last 5-10 minutes of roasting, sprinkle breadcrumbs and grated Parmesan over roasting veggies and cook until golden and crispy.added-parmesan-and-breadcrumbs-600px
  • Drain pasta and remove the veg from the oven, mix altogether with the crème fraîche.
  • Serve immediately with a little Parmesan grated on top.

‘Shroom Pasta with Gremolata

This is a great quick mid-week meal with delicious mushrooms and gremolata, a wonderful mix of parsley, garlic and lemon zest.

Ingredients: 40g Oyster, 100g chestnut and button mushrooms, 60g cavolo nero, bunch of parsley and 3 garlic cloves.

From the larder: 200g fettuccine or other pasta, olive oil, zest and juice of ½-1 lemon, salt and pepper (optional: 2 tbsp white wine, dollop of crème fraîche).

Instructions:

  • Make the gremolata: finely mince the garlic and the parsley. Add the lemon zest and chop together.

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  • Start cooking the pasta in a large saucepan of salted water.
  • Slice the mushrooms and heat 1 tbsp of olive oil in a frying pan. When hot, add the mushrooms and fry for a few minutes until browning and starting to sweat. If you have it, add 2 tbsp of white wine and continue cooking until wine has evaporated and mushrooms glazed.
  • Add another tbsp of olive oil and the gremolata and cook for another minute or so.

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  • Finely shred the cavolo nero and add it to the pasta water for the last 4-5 minutes of cooking.
  • When pasta is al denté, remove ½ cup (approx. 50ml) of pasta water before draining and add ¼ cup (approx. 25ml) to the mushrooms and stir together along with the juice of ½ a lemon.
  • Drain the pasta and cavolo nero and toss with the mushrooms. If it seems dry, add 2-4 tbsp of the reserved pasta water.
  • Serve in warmed bowls with optional Parmesan grated on top and a dollop of crème fraîche.

Leek, Courgette and Purple Sprouting Tagliatelle

Ingredients: 1 clove of garlic, 2 shallots, 1 leek, 4 baby courgettes, 2-3 stems of purple sprouting broccoli and small sprig of thyme.

From the larder: 170g tagliatelle or 200g pasta, 200ml crème fraîche, 2 tsp whole grain mustard, 1tbsp white wine vinegar, a few glugs of olive oil, salt and pepper.

Instructions:

  • Slice the shallots, garlic, leek and baby courgette. Chop the purple sprouting broccoli; slicing the woody stems in half lengthways to allow for quicker cooking.
  • Bring a saucepan of water to the boil and start cooking the tagliatelle.
  • Heat a glug of oil in a sauté pan and sauté the shallots, leeks and garlic until soft and translucent.
  • Add the courgettes, broccoli and thyme leaves and gently sauté until soft, about 5-7 minutes.sauteeing-veg-600px
  • While the veggies are cooking, combine the crème fraîche, whole grain mustard and vinegar in a small bowl. Adjust proportions to taste.
  • When the veggies are ready, remove from the heat and stir in the crème fraîche and mustard.
  • When the pasta is ready, drain and combine with the veggies.
  • Serve immediately.

Creamy Mushroom and Chard Pasta

The combination of chard, mushrooms and rosemary is too good to be true! This is a delightful pasta dish and tasty to boot!

Serves 2

Ingredients: Chestnut mushrooms, maitake mushrooms, dried mushrooms, swiss and rainbow chard, shallots, garlic, rosemary.

From the larder: 200g Pasta, olive oil, pinch of salt and pepper, 150ml cream, 25g Parmesan or pecorino.

Instructions:

  • In a small bowl place the dried mushrooms and cover with 150ml boiled water.
  • Mince shallots and garlic. Slice the fresh mushrooms, separate chard leaves and stems, chop both. Strip rosemary leaves from their stem.
  • Cook the pasta to the boiling water and cook for 9-11 minutes until al denté.
  • Meanwhile heat 3 tbsp of olive oil in a frying pan, and fry rosemary leaves for 2-3 minutes. Remove the rosemary from the oil and set aside on paper towel.rosemary frying 600px
  • Using the same oil and frying pan, fry the fresh mushrooms until soft and browning and then add the garlic and shallots into the same pan, sauté for 2-3 minutes until soft. Keeping the mushroom water, chop the refreshed mushrooms and add to the frying pan.
  • In another sauté pan, cook the chard stems for 2 minutes and then add the leaves and cook until wilted.

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  • While the chard is cooking, add ¾ the dried mushroom water, cream, a knob of butter, rosemary and salt to the mushrooms and garlic.
  • Cook for 4-5 minutes so that it is bubbling and reduces slightly and then mix in the pasta and chard.pasta final 600px
  • Divide between 2 plates and serve with grated parmesan on top.

Tomato and Pepper Rigatoni

This comforting bowl roasted of roasted tomatoes, romero pepper, melted mozzarella and pasta can’t be beat on a cool Autumn night.

Serves 2

Ingredients: 10 cherry tomatoes, 1 romero pepper, 1 spring onion, 2-3 shallots, a few sprigs of oregano and thyme, a garlic clove.

Larder: 200g rigatoni or similar pasta, 1 ball of mozzarella, olive oil and salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Weigh out the pasta and bring a pot of water to the boil.
  • Halve the tomatoes and chop the pepper into 1 cm squares, chop the shallots, spring onion and garlic clove: place all in a baking tray.Tomatoes drizzled in tray
  • Drizzle the tomatoes with olive oil, add salt and pepper. Roast for 15 minutes.
  • Cook the pasta according to packet instructions. When ready, drain.
  • When tomatoes and peppers are juicy and soft, remove from the oven.
  • Tear or chop the mozzarella into chunks. Strip the oregano and thyme from their stems.
  • Add the pasta, herbs and mozzarella to the roasted tomatoes and peppers, mix well and put back in the oven.
  • Bake for 5-10 mins until mozzarella is bubbling and starting to turn golden. Serve immediately.Baked in tray