Serves 1
Directions
- 1Start by frying off your mushrooms in a pan.
- 2Fry some portobello and mixed mushrooms.
- 3Season the mushrooms with salt.
- 4Remove the fried mushrooms from the pan.
- 5Add chestnut mushrooms to the pan and fry them until browned.
- 6Remove the chestnut mushrooms from the pan.
- 7In the same pan, add chopped shallots.
- 8Add minced garlic to the pan.
- 9Add sun-dried tomatoes to the pan.
- 10Add chilli flakes and Italian herb seasoning or oregano to the pan.
- 11Add some liquid to the pan (wine is mentioned, also vegetable stock).
- 12Add tomato paste to the pan and stir.
- 13Add pasta shells and spinach to the pan.
- 14Cover the pan and let the pasta cook.
- 15Pour in double cream.
- 16Add grated Parmesan cheese.
- 17Stir everything together until combined.
- 18Add the fried mushrooms back into the pan.
- 19Stir the mushrooms into the pasta.
- 20Top with the remaining portobello mushrooms and extra Parmesan cheese.
Ingredients
- 2 portobello mushrooms
- 1 tbsp tomato puree
- 250 g baby chestnut mushrooms
- 100 g sun dried tomatoes
- 100 g king oyster mushrooms
- 200 ml double cream
- 2 tbsp butter
- 1 vegetable stock cube
- 2 shallots, peeled and finely diced
- 200 g margheritine soup pasta
- 6 cloves garlic, peeled and minced or grated
- 3 handfuls washed baby spinach
- 0.5 tsp dried mixed herbs
- 50 g parmesan cheese, finely grated
- 0.5 tsp chilli flakes
- salt
- pepper
- olive oil
Equipment
pantongsspatula
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