We seem to be having a bit of a mushroom theme going at the moment, which is great as I’m trying to cook with less meat at home. This recipe is from Jamie Oiliver’s 15 Minute Meals book, although is more like 15 minutes after the 10 minutes prep time. It’s still really easy though, super healthy, meat free and most importantly it’s delicious! (You’ll need a food processor).
The recipe serves 2
25g dried porcini mushrooms (I found mine in M&S, Evesham)
2 tbsp olive oil
2-4 cloves of garlic
1/2 small dried chilli
250g chestnut mushrooms
6 sprigs of fresh thyme
320g dried farfalle
1 tsp truffle oil
1/2 bunch flat leaf parsley
150g low-fat Cottage cheese
- Put the porcini into a mug and just cover with boiling water (depending on packet, the instructions may tell you to soak for 20 minutes).
- Put 2 tablespoons of olive oil into a large frying pan, squash in the unpeeled garlic (or peeled if you prefer) through a garlic crusher, crumble in the dried chilli and tear in the mushrooms. Strip in the thyme leaves, then add the soaked porcini and toss and fry for a few minutes.
- Put the pasta into a large pan, cover with boiling salt water and cook according to packet instructions.
- Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and the truffle oil, season to taste and simmer gently.
- Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
- Finely grate over the lemon zest, finely chop and add most of the top leafy half of the parsley along with the cottage cheese, then toss together and serve straight away.