For those of you who have been reading my blog for a while, will know that I am not a huge fan of mushrooms. I've often found them tasteless.
Anyway, last week noting that there was very little in the way of fresh produce to cook with other than a tub of mushrooms in the fridge. I decided to make a quick supper of Garlic Mushroom Parsley Pasta. The other ingredients: garlic like onions I always seem to have. The pasta was in the store-cupboard and finally, the parsley was actually from my garden. It was a nice change from the spicy Arrabiata spaghetti pasta I often make, when the kitchen is bare.
If you like the sound of this, then my vegan Garlic, Mushroom and Parsley Pies may also appeal to you.
I am sending this recipe to Jacqueline from Tinned Tomatoes for this month Pasta Please#11. This month the theme is Mushrooms; and Karen over at Lavender and Lovage for Novembers edition of Cooking with Herbs; and finally with Credit Crunch Munch, a food blogging challenge set by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All. This November Credit Crunch Munch is being hosted by Sarah at Dinner with Crayons.
Garlic Mushroom Parsley Pasta
Serves 3- 4
Cook pasta of your choice, enough for 4 people. Then drain and keep aside.
2 tablespoons olive oil
1 bulb of garlic, peeled and crushed
400g chestnut mushrooms, cleaned, halved or quartered if large
1 tablespoon freshly minced parsley
Salt and pepper to taste
In a wide pan, heat the oil and sauté the garlic for 1 minute for it to infuse the oil, before adding in the mushrooms. Keep the heat medium-high and cook the mushrooms, stirring frequently until softened.
Stir in the parsley and seasoning to taste. Stir in the cooked pasta, then remove from the heat and serve immediately.