Rated 3 out of 5 based on 1 votes
- 8 x small portobello mushrooms
- 1 clove garlic
- 1 Tbls butter + splash of oil
- 1500 g packet of linguine/any shape really
- 1150 g bag of rocket
Bring a large pot to the boil and salt well. Meanwhile slice mushrooms and garlic.
Saute mushrooms and garlic with butter and oil. At the same time as adding mushrooms to pan, add pasta to boiling water.
Once mushrooms are nearly cooked through season well** with salt and pepper. Do this later and not first to avoid the water leeching out of the mushrooms.
Cook pasta until al dente (I ALWAYS ignore the packet instructions and just taste it till its ready). Drain, then toss through the mushrooms and rocket.
Pile on to plates and top with grated parmesan to impress your guests.
*Don’t tell anyone but I won’t hate you if you use that stuff kept in the aisles
**Remember that once the mushrooms are tossed through the pasta the flavour will be less strong. Don’t stress if they’re a little over salted, it’s probably a good thing!
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Sounds delish … Butter is not vegan … to veganise it just use Nuttelex Sunflower Margarine … this one really gives a very nice buttery taste to dishes! Also be carefull to add it to vegetarian and vegan when you use dairy Parmesano … its not even vegetarian! Rennet is used for most cheeses — thats the stomach of an calf! To veganise it and make it also vegetarian … use Vegusto cheese! Thats an vegan cheese from Switzerland, very similar to Parmesano and available at vegan stores.