Friday, May 7, 2021

Mighty Mushroom Pasta from Vicki Delany

This is another recipe I tried from my daughter’s copy of Veg, by Jamie Oliver.  Fabulous if you like mushrooms. And I do. Serve with a fresh green salad. 



Jamie Oliver’s Mighty Mushroom Pasta

½ cup stale breadcrumbs

Olive oil

3.4 oz blanched hazelnuts

4 cloves of garlic, minced

3 springs of fresh thyme, leaves removed

12 oz mixed mushrooms, cleaned and chopped

1 tsp dried chili flakes

1 14oz can tomatoes

10 oz dried penne

1 oz parmesan cheese

 

Put the breadcrumbs into a medium non-stick frying pan on low head with 1 tbsp oil. Crush hazelnuts, add to the pan.  Add 2 cloves of garlic and thyme leaves.  Toss until golden and crisp

 Place large non-stick frying pan on high heat, add mushrooms and dry-fry for 1 minute.

Add remaining garlic, chilli flakes, and 1 tbsp oil.  Cook 3 minutes, tossing regularly.

Add tomatoes, 1 can of water, and continue to cook on medium heat until pasta is ready.

Meanwhile, cook pasta, drain, reserving a cupful of the cooking water

Toss parmesan with the pasta and sauce, loosening with the cooking water, if needed

Season with salt and pepper.  Top with the hot breadcrumbs and more grated parmesan.

 












Coming May 11:  Deadly Ever After, The eighth Lighthouse Library mystery by Eva Gates.

 


"Plenty of unexpected plot twists and characters the reader can really care about help make this cozy a winner. Gates consistently entertains."
Publishers Weekly

"A comedy of misunderstandings and multiple motives makes for a happy read."
Kirkus Reviews

“A quick read, a strong protagonist, good characters, and strong writing.”
—New York Journal of Books

Librarian Lucy's wedding is at stake when a murder interrupts her engagement celebrations. To make it down the aisle, she'll have to find the killer to save the date in the 8th book in the Lighthouse Library mysteries.

1 comment:

  1. I couldn't get my comment to publish yesterday. Let's try again.
    Although not one of the more photogenic dishes, this sounds like it tastes great.

    ReplyDelete